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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.
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Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Main course, Snack
Cuisine Mediterranean
Servings 4
Calories 243 kcal


  • Blender


  • 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


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.


Calories: 243kcalCarbohydrates: 26gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 56mgPotassium: 819mgFiber: 7gSugar: 11gVitamin A: 2123IUVitamin C: 47mgCalcium: 61mgIron: 2mg
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