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    Home / Recipes / Soups

    Traditional Gluten-Free Gazpacho Recipe

    Posted On May 8, 2018 · Updated On Apr 8, 2019

    Traditional Gluten-Free Gazpacho Recipe

    Made with tomato, peppers and a touch of garlic, this gazpacho recipe will turn you into a cold-soup convert immediately.

    Dairy FreeMain DishesSide DishesSoupsYou Say Tomato

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    This Traditional Gazpacho recipe makes the best of the tomatoes, cucumbers and peppers in my garden.  I make several versions, but this is my all-time favorite.

    Cold soup? Yes, cold soup, friends. This staple is served worldwide, with historical roots in Spain’s Andalusia region and Portugal. While a quick internet search can find versions featuring watermelon, avocado and grapes, I’m sticking to the traditional red version made with tomatoes here.

    Gazpacho was originally made by grinding the ingredients with a mortar and pestle, resulting in a chunkier texture. If you like that style, you can make the soup by pulsing your blender until you’ve reached the desired consistency. I’m a smooth-cold-soup kind of girl, so I buzz on until all the chunks are gone.

    This gazpacho recipe calls for a touch of sherry vinegar. The flavor really stands out when combined with all those fresh veggies, so I recommend getting a good one, then using the rest of the bottle for vinaigrette – and more gazpacho.

    gluten-free gazpacho recipe
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    5 from 1 vote

    Traditional Gluten-Free Gazpacho Recipe

    Made with tomato, peppers and plenty of garlic, this gazpacho recipe will turn you into a cold-soup convert immediately.
    Course: Main Course, Side Dish
    Cuisine: Spanish
    Keyword: gazpacho recipe, gluten-free dinner recipe, tomato recipes
    Servings: 6 servings
    Author: K.C. Cornwell

    Ingredients

    • 10-12 large tomatoes, cored and coarsely chopped
    • 1 seedless cucumber, peeled and coarsely chopped
    • 2 red bell peppers, coarsely chopped
    • 2 garlic cloves, smashed
    • 3 tablespoons sherry vinegar
    • ⅓ cup 80 mL extra-virgin olive oil
    • Salt and freshly ground pepper
    • Minced green onions and parsley, for garnish

    Instructions

    • Fill the pitcher of your blender with the tomatoes, cucumber, peppers, garlic, vinegar and olive oil. Add 1 teaspoon each of salt and freshly ground black pepper. Blend until smooth.
    • Taste for seasoning, and add more salt and pepper to taste.
    • Serve cold, garnished with green onions and parsley.

    Notes:

    photos by Katie Roletto from our days at Love With Food

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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