A summer classic and so refreshing when the heat is on ‘Gazpacho’ Cold Tomato Soup. ‘Gazpacho’ has to be our favorite summer recipe. I make this at least 3-4 of times a week when temperatures creep above and hover over 100F! What better way to enjoy bright and juicy summer vegetables when they are at their peak. The key to really flavorful ‘Gazpacho’ is to use the best tomatoes you can find. Although traditionally made with Pear Tomatoes, I would use any tomatoes that are ripe and juicy and at their absolute best. This Andalucian classic usually calls for soaked day old bread. However, I prefer to omit the bread altogether and use the entire tomato instead: seeds, skin and all. Some like this served in a glass with a ice cube or two. Others, like myself, prefer a bowl and spoon with a generous serving of finely diced tomato, onion, cucumber and pepper on top and healthy drizzle of extra virgin olive oil. Make sure to make it well enough in advance so it can be served well chilled. 

Gazpacho Gluten Free

Gazpacho Gluten Free

  • Cook Time: 15 mins prep, 4 hours to chill
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2.5 lbs of ripe tomatoes
  • 1/2 cucumber
  • 1/2 onion
  • 1 clove of garlic
  • 1/2 green pepper
  • 3 tbsp extra virgin olive oil
  • 2 tbsp wine vinegar (I used sherry)
  • 1/2 tbsp salt (or to taste)
  • Garnish:
  • 1/4 onion finely diced
  • 1/2 green pepper finely diced
  • 1 tomato finely diced (seeds removed)
  • 1/2 cucumber finely diced (seeds removed)
  1. Instructions
  2. Wash and dry the whole tomatoes, pepper and cucumber.
  3. Peel half an onion and garlic clove and cut both into chunks.
  4. Cut 1/2 a green pepper into quarters remove the seeds and membrane.
  5. Cut half a cucumber into quarters and remove the seeds.
  6. Cut the tomatoes into quarters and remove the top part of the hard core and discard.
  7.  Using a food processor, place all the vegetables (except for the tomatoes) and blend until smooth.
  8. Now add the tomatoes and blend until smooth. This takes around 2-3 minutes.
  9. Add the oil, vinegar and salt. Blend to combine. Taste for seasoning.
  10. Leave to chill in the refrigerator for at least 4 hours or until very cold.
  11. If serving in a bowl add the finely diced vegetables on top with a drizzle of extra virgin olive oil. 
  12. Serve and enjoy!

Top Tips

  • This is best served very cold. Its needs at least 3 hours to chill in the fridge before serving. Ideally you make it the day before serving so it can chill over night in the fridge. 
  • Add a handful of finely diced tomatoes, onion, pepper and cucumber and a drizzle of extra virgin olive oil for an elegant and easy start to a dinner party. 
  • This soup has body and texture. If you prefer a silky smooth texture and would like to serve this in a glass to drink rather than spoon, then pass the mixture through a cheesecloth.

Gazpacho Gluten Free

‘Gazpacho’ the best way to enjoy bright and vibrant summer vegetables at their best. Serve this punchy and light soup very chilled on the hottest of days to refresh and delight your palate.