Gazpacho {Easy and gluten free version}
Easy recipe for Spanish tomato gazpacho, a refreshing chilled soup made with ripe tomatoes, bell peppers, cucumber, and more. Served with garlic bread, and topped with diced vegetables, hardboiled egg, pickled onions, avocado sorbet, etc.
Servings 8
Ingredients
- 5-6 medium size ripe tomatoes about 2 pounds
- 3-4 red bell peppers seeds removed and cut into chunks
- 1 cucumber peeled and cut into chunks
- ½ small red onion
- 1 garlic clove - optional
- Salt to taste
- Olive oil to taste
- Sherry vinegar to taste
Gazpacho garnish suggestions:
- Avocado cucumber sorbet or diced avocado and diced cucumber
- Diced bell peppers use a mix of different colors
- Diced hard-boiled egg
- Pickled red onions
- Cilantro leaves
- Garlic bread
- Langostinos/shrimp/crab
Instructions
- Peel the tomatoes. An easy way to do this is to bring water to boil, make a cross or x cut on each tomato, place them in the boiling water for a couple of minutes until they start to peel. Remove the tomatoes from the hot water, run them under cold water, and remove the skin.
- Place the tomatoes, bell peppers, cucumber, onion, garlic, and salt in a blender or food processor. Pulse and blend until you obtain the consistency you want for the gazpacho, it can be either very smooth or more on the chunky side.
- Pour the gazpacho mix into a large bowl, cover, and refrigerate for at a few hours before serving.
- Stir in the sherry vinegar and olive oil right before serving, and serve with your choice of garnishes.
Nutrition
Serving: 1g