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.
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Prep Time 10mins
Cook Time 0mins
Total Time 10mins
Course Main course, Snack
1mild green chili or green pepper
1small white onion
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.