Gluten Free Tomato Gazpacho
Looking for a quick and fresh starter for summer! This Gluten Free Tomato Gazpacho recipe is perfect. This cold soup can be served as a starter, as an aperitif served in small glasses or verrines or as a main course for a light meal.
Why a gluten-free gazpacho?
The traditional Andalusian recipe for gazpacho requires adding bread to thicken the cold soup. To make a gluten-free gazpacho, you can either just remove the bread.
If the bread is completely removed, without any replacement, the gazpacho can being too liquid and the ingredients will not mix as well. My technique for making a gluten-free gazpacho is to add chickpeas in the preparation. Chickpeas add thickness to cold soup and make it more nutritious while remaining very light.
How to prepare a tomato gazpacho?
The preparation of a gazpacho is very simple and does not require cooking . Since it is a cold soup, you can mix the vegetables without cooking them in advance.
The only step that requires a little preparation is to peel the tomatoes and possibly the pepper if you use one. To do this, make a cross cut on the tomatoes and peppers, then soak them in boiling water for 30 seconds to a minute. Run them under cold water and then remove the skin with a knife. This will come off on its own.
Note that this step is optional, you can easily make your gazpacho, leaving the skin on to save time.
Then you just have to place all the ingredients in a blender and mix until you get a homogeneous consistency.
Gazpacho is served cold. I therefore advise you to keep it refrigerated until you serve it, if you prepare it ahead of time.
Is gazpacho good for your health?
Yes ! You can eat it all summer long because it is rich in vitamins and nutrients while being very low in calories (approximately 250 calories per serving for large plate or bowl).
Want more light and gluten free recipes for summer ? Take a look at these three recipes!
Recipe for Gluten Free Tomato Gazpacho
For 4 servings you need the following ingredients.
Ingredients
- 1 kg of tomatoes
- 1/2 cucumber
- 150 g of chickpeas
- 1 mild green chili or green pepper
- 1 small white onion
- 1-2 cloves of garlic
- 3 tablespoons of sherry vinegar
- 50 ml olive oil
- 1/2 lemon
- Salt
- Pepper
Preparation
Peel the tomatoes (optional)
Bring water to boil. Then, notch the tomatoes by forming a cross. Place the tomatoes in boiling water for 30 seconds to 1 minute. Drain them and run them under cold water. Peel the tomatoes and remove the stalk.
Prepare the gazpacho
Drain the chickpeas and roughly chop the cucumber, onion, garlic and green chili or pepper.
In a blender, place the tomatoes, cucumber, chickpeas, onion, garlic cloves and mild green chili or pepper. Add the sherry vinegar, olive oil, the juice of half a lemon, a pinch of salt and pepper. Mix everything until you get a homogeneous consistency.
Serve the gazpacho
Serve the gazpacho cold in a deep plate or small verrines as an aperitif. You can garnish the gazpacho with finely chopped tomatoes, cucumber and manchego cheese. I also added some olives and chickpeas.
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Gluten Free Tomato Gazpacho
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Equipment
Ingredients
- 1 kg tomatoes
- 1/2 cucumber
- 150 g chickpeas
- 1 mild green chili or green pepper
- 1 small white onion
- 1-2 cloves garlic
- 3 tablespoons sherry vinegar
- 50 ml olive oil
- 1/2 lemon
- Salt
- Pepper
Instructions
Peel the tomatoes (optional)
- Bring water to boil. Then, notch the tomatoes by forming a cross. Place the tomatoes in boiling water for 30 seconds to 1 minute. Drain them and run them under cold water. Peel the tomatoes and remove the stalk.
Prepare the gazpacho
- Drain the chickpeas and roughly chop the cucumber, onion, garlic and green chili or pepper.
- In a blender, place the tomatoes, cucumber, chickpeas, onion, garlic cloves and mild green chili or pepper. Add the sherry vinegar, olive oil, the juice of half a lemon, a pinch of salt and pepper. Mix everything until you get a homogeneous consistency.
Serve the gazpacho
- Serve the gazpacho cold in a deep plate or small verrines as an aperitif. You can garnish the gazpacho with finely chopped tomatoes, cucumber and manchego cheese. I also added some olives and chickpeas.
