This gluten free gazpacho is cold and refreshing, it tastes like summer and you can make it in 10 minutes! Very ripe summer tomatoes, good olive oil, and sherry vinegar are the keys to the best flavor. It's also vegan and dairy-free.
What's the secret to making just a few fresh, raw ingredients taste so quintessentially Spanish that they knock you out of time and place and plop you down in an Andalusian vineyard or onto the beach in Barceloneta? It's the sherry vinegar and some good olive oil. Don't substitute and don't skimp.
I served bowls and bowls of gazpacho over the years when I worked in a Spanish tapas restaurant, but I finally learned to make it when I went to Barcelona and took a cooking class at BCN Kitchen. This version is made without bread, so it's gluten free.
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Ingredients you'll need
- Ripe tomatoes: Plump, fat, ripe tomatoes are the essential to the best flavor. Any variety works, or use a mix of a few different kinds.
- Red bell pepper: I prefer the sweetness of red bell pepper, it can help compensate for tomatoes that are meh. But you can also do ยฝ red pepper and ยฝ green pepper.
- Cucumber: I generally use English cucumbers because they have fewer seeds and a thinner skin, so they work well for this soup, and in other recipes when you don't want to peel them like cucumber salad. But "traditional" cucumbers from your garden work well, too, just make sure to peel some strips of skin off before blending.
- Sherry vinegar: This is the key to gazpacho's unique flavor. It adds a tangy, earthy flavor with a hint of caramel, which sounds weird, but it's exceptionally delicious!
- Olive oil: The oil is actually a component of the soup, and gives it the silkiest texture. Use a good-tasting one, something you would use for salad dressing or dipping, not one you use to sauté with. Use a Spanish one if you can find it!
- Ice water: Yes, ice water! This helps us chill the soup a bit faster. Or use ice cubes if you're in a real hurry and eliminate the chilling time.
*Ingredients with measurements are listed in the recipe card below.
Optional toppings and add-ins
- Chopped vegetables: Of course you can add more of the vegetables that are found in the soup like cucumbers, tomatoes, and bell peppers.
- Hard boiled eggs: If you want to add a little protein, but still keep it vegetarian, hard boiled eggs are the way to go!
- Mayonnaise: If using, add this when blending the soup.
- Serrano or Iberico ham: These two aged hams are iconic Spanish products. They'll add protein and a salty bite.
- Fresh herbs: If you're like me, you want more herbs on everything all the time. Parsley, cilantro, basil or tarragon would taste great.
How to make gluten-free gazpacho
Step 1: Prep the vegetables
Core the tomatoes, give them a rough chop. Remove the ribs and seeds from the bell pepper and use a good chef's knife to chop it into large chunks.
Peel a few strips of skin away from the cucumber. Or peel it all the way, it's your preference. Cut off a few slices for the topping and set aside. Cut the remaining cucumber into large chunks.
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Step 2: Combine veggies and remaining ingredients and blend!
Place cucumbers, tomatoes, bell pepper, and garlic in a blender and blend until smooth. Then add the oil, vinegar, salt and ice water and blend again. Taste for seasoning.
For best results, let the gazpacho chill for at least 30 minutes (or overnight) before serving to allow the flavors to come together. Serve topped with a drizzle of olive oil and chopped cucumbers.
Expert tips
- You must, must, MUST use sherry vinegar: Sherry vinegar is what makes gazpacho taste like gazpacho! It's made from sherry, obvi... The flavor is distinct and it's used in all kinds of Spanish dishes like chicken escabeche. You can find it online, at Whole Foods, and at specialty markets.
- Strain it or don't, it's your choice: Some traditional gazpacho recipes will tell you to strain the soup through a fine sieve before serving. I don't do this because I like the slight bit of texture you get by not straining it. But if you prefer to do so, go ahead! You do you.
- Serve gazpacho shooters as a fun appetizer: If you're having a summer gathering, put gazpacho into a shot glass or small cocktail glass and let guests drink the cold soup as they mingle, free of utensils! Now that's a cool party trick!
- What if you don't have a blender: You need some kind of blender, because gazpacho should be pretty smooth, but it doesn't have to be the typical one. I didn't have a blender for a long time, and I used a food processor to chop the vegetables, then transfered that to a large bowl, added the water, vinegar, oil, and salt and used an immersion blender.
More Spanish recipes
Try one of these easy traditional Spanish recipes.
- Got more tomatoes? Pan con Tomate is the easiest Spanish side dish ever, just rub fresh, ripe tomatoes on toasted bread.
- Garlic Shrimp (Gambas al Ajillo) is one of the simplest and tastiest Spanish tapas. Don't sleep on soaking up all that garlic oil with some crusty bread.
- Paprika Potato Chips were one of my favorite tapas to have when we were in Spain, exactly what you need with an evening cocktail or glass of vermouth.
Debra's Details: Gluten-free gazpacho is quick, easy, and refreshing!
- No cooking whatsoever!!
- It's gluten-free, dairy-free, vegetarian and vegan!
- Almost no prep needed, just give the veggies a rough chop and blend.
- Make it in 10 minutes!
- Raw vegetables at peak summer ripeness give the best, brightest flavor.
- The soup is served cold to cool you down on a hot day.
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Recipe
Gluten-Free Gazpacho (Spanish Cold Tomato Soup)
Equipment
- blender (or food processor followed by immersion blender, see note)
Ingredients
- 2 pounds ripe tomatoes
- 1 red bell pepper
- 1 English cucumber (or regular cucumber)
- 1 clove garlic
- 4 tablespoon sherry vinegar (or more if you like)
- 4 tablespoon olive oil (or more if you like)
- ½ cup ice water (or ice cubes if you're in a hurry)
- 1½ teaspoon kosher salt
Instructions
- NOTE: If you'd like to serve immediately, use ice cubes instead of ice water, to chill the soup instantly.
- Remove the ribs and seeds from the bell pepper and chop it into large chunks.
- Use a vegetable peeler to peel a few stripes of skin away from the cucumber. Or peel it all the way. It's your preference. Cut off a few slices for the topping and set aside. Cut the remaining cucumber into large chunks.
- Use a paring knife to core the tomatoes. Then give them a rough chop.
- Place cucumbers, tomatoes, bell pepper, and garlic in a blender and blend until smooth. Then add the oil, vinegar, salt and ice water and blend again. Taste for seasoning, add more oil or vinegar if you like.
- For best results, let the gazpacho chill for at least 30 minutes (or overnight) before serving to allow the flavors to come together. Serve topped with a drizzle of olive oil and chopped cucumbers.
- Makes 4 bowls, but serves 6-8 or more if served in small glasses.
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Notes
- You must, must, MUST use sherry vinegar: Sherry vinegar is what makes gazpacho taste like gazpacho! It's used in all kinds of Spanish dishes. You can find it online, at Whole Foods, and at specialty markets.
- Use ice cubes for faster chilling: No time to wait for the soup to chill? Substitute ice cubes for the water.
- Strain or don't strain: Some recipes will tell you to strain the soup through a fine sieve before serving. I don't do this because I like the slight bit of texture you get by not straining it. But if you prefer to do so, go ahead! You do you.
- Adjust the vinegar to your taste: I LOVE vinegar, you too? You can add more to the soup if you want it extra tangy!
- What if you don't have a blender: You need some kind of blender, because gazpacho should be pretty smooth, but it doesn't have to be the typical one. I didn't have a blender for a long time, and I used a food processor to chop the vegetables, then transfered that to a large bowl, added the water, vinegar, oil, and salt and used an immersion blender.
- Serve in shot glasses for a fun appetizer: If you're having a summer gathering, serve gazpacho shooters! Put them into a shot glass or small cocktail glass and let guests drink the cold soup as they mingle, free of utensils!
- Storage and freezing: Store in an airtight container in the refrigerator for 4-5 days or freeze for up to 6 months. Once thawed, you may want to run it through the blender again to make sure the texture is correct.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Lisa Boone says
Healthy, yummy and easy!
Debra says
Yay! So glad you liked it Lisa!
Thanks for reading,
Debra