Naturally Gluten-Free Gazpacho Perfected!

If you love cold soup, you’ll love this naturally gluten-free gazpacho soup recipe. I’ve perfected this recipe over the years and promise you one delicious, healthy soup. This post and recipe was updated April 2021. The post contains affiliate links. Please see my disclosures.

Gazpacho is a cold soup made with raw, blended vegetables. A traditional tomato gazpacho is made with fresh tomatoes, bell peppers, cucumbers, onions, and a few other ingredients that vary depending on one’s taste preferences. A gazpacho soup is slightly chunky and typically served in the summer since it’s a cold soup.

Over the years, I have experimented with different gazpacho recipes. For one reason or the another, I couldn’t find one I loved. Most were fair. Many left a bad aftertaste.

My mother-in-law made gazpacho soup for me for my birthday and I loved it. Wow! The flavor was perfect and it didn’t have any weird aftertaste.

Of course, I asked her how she made her gazpacho and quickly compared it to my recipe.

Originally, I had been putting vinegar in my soup and she warned against it. That’s likely where that strange after taste came from. Instead, she recommended using a squeeze of fresh lemon to balance out the sweet flavors. Lemon juice and vinegar are both acids that can balance the sweetness of a recipe.

Her other secret is using tomato juice … and a lot of it! The tomato juice boosts the flavor while keeping the authentic gazpacho flavor intact.

Below you’ll find my mother-in-law’s recipe, which I think is the best gazpacho soup I’ve had to date!

Why Eat Gazpacho

One thing I love about gazpacho soup is that it’s loaded with fresh vegetables. Vegetables are anti-inflammatory and fuel every cell in your body.

For those of you with digestive disorders, such as celiac disease or gluten sensitivity, giving your digestive system a much needed break is important. In many ways, your digestive system has to work harder to properly digest food, especially if your gut lining is not fully healed. I talk about how I healed my body in the aftermath of celiac disease in this article.

One of the healing strategies I employed post-celiac disease was resting my digestive system. In the case of gazpacho, the high-speed blender or food processor does most of the “chewing” for you, breaking down the vegetables into easily digestible bits similar to making green juices and smoothies.

This means the nutrients from the soup flood your body and easily assimilate into your body without making your digestive system having to work very hard.

How to Make a Gazpacho

To make my mother-in-law’s naturally gluten-free gazpacho recipe, gather up the following ingredients:

• 1/8 white onion
• 2 garlic cloves
• 1 English cucumber
• 8 campari tomatoes or other ripe tomatoes, of choice
• 2 bell peppers yellow, orange, red or a combination of colors
• 4.5 cups tomato juice, Campbell’s tomato juice or Sprouts organic tomato juice
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 3 tbsp honey
• 1 scant tbsp Kosher salt, to taste
• Fresh ground black pepper, to taste
• Cholula sauce, to taste (optional)

First, add the onion and garlic to your food processor and blend until smooth. You’ll want to do this first because no one wants to eat chunks of raw onion or garlic.

Next, add 1/2 cucumber, 4 tomatoes, 1 bell pepper and 2 cups of tomato juice to your food processor and blend all the ingredients until smooth. Add the mixture to a big bowl and set aside.

Now add the rest of the cucumber, 4 tomatoes, 1 bell pepper, 2.5 cups of tomato juice, olive oil, lemon juice, honey and salt and pepper to your food processor and process until vegetables are slightly chunky but mostly blended through. Add this slightly chucky mixture to your bowl and mix together with a large spoon or spatula until well combined.

Finally, add a dash of Cholula sauce, but only add it if you like your soup to have a kick. This is optional and can be added to taste. I notice that the spicy flavor develops when chilled, so don’t go overboard!

Cover your soup place it in the fridge to chill for 4 hours or overnight. Store unused portions in your fridge for up to five days. I think the soup tastes best when chilled for at least 12 hours.

More Cold Soup Recipes

You might also enjoy the following soups:

• Sweet Corn Soup Gazpacho
• Strawberry Gazpacho soup
• And don’t forget to check out my list of 13 tasty cold soup recipes.