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Home » Soup » Naturally Gluten-Free Gazpacho Perfected!

Naturally Gluten-Free Gazpacho Perfected!

Last Updated April 20, 2021. Published August 4, 2018 Good For You Gluten Free

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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.

Rather Buy Gazpacho than Make It?

If you’re not up for making your own gazpacho at home, but you still want to enjoy the yummy cold soup, try Medlie cold pressed soups (formerly known as Zupa). You can buy these soups online and have them delivered straight to your doorstep. They are delicious too!

Medlie makes several cold soup flavors, including several different fun and classic gazpacho combinations. Be sure to use my coupon code, GOODFORYOU, to get 15 percent off your order.

Medlie portable soups

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.

Naturally Gluten-Free Gazpacho Soup

Nothing tastes better than homemade and naturally gluten-free gazpacho soup on a warm summer day. Use fresh ingredients from the farmers market to get the freshest tasting soup ever. This recipe is Whole 30 compliant.
5 from 1 vote
Print Pin Rate
Course: Soups and Stews
Cuisine: American
Keyword: gazpacho, gazpacho recipe
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 12 servings
Calories: 95kcal
Author: Jenny Levine Finke

Equipment

  • Food processor

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)

Instructions

  • Add onion and garlic to your food processor and blend until smooth. Add 1/2 cucumber, 4 tomatoes, 1 bell pepper and 2 cups of tomato juice. Blend all the ingredients until smooth. Add to a big bowl and set aside.
  • Add the other 1/2 cucumber, 4 tomatoes, 1 bell pepper, 2.5 cups of tomato juice, olive oil, lemon juice, honey and salt and pepper and process until vegetables are slightly chunky but mostly blended through. Add to your bowl and mix both blends together with a large spoon or spatula.
  • Add Cholula sauce (optional, to taste) for added spice and mix together well.
  • Cover mixture, chill in your fridge for 4 hours or overnight, and enjoy. Store unused portions in your fridge for up to 5 days.

Notes

The tomatoes are important. Choose a tomato that is bright red and on the vine. I prefer to use campari tomatoes. 
I used an orange and yellow bell pepper in this recipe. 
I always add Cholula sauce to my gazpacho. I notice that the spice level grows as the soup marinates in its juices longer. 
For the tomato soup, purchase one with a clean ingredient label. I have made this soup with both the Campbell’s tomato juice and the Sprouts organic tomato juice. The Campbell’s soup is a favorite. Make sure your tomato juice is gluten free. Do NOT use canned tomato sauce.
Keep refrigerated. Soup tastes best chilled.
 

Nutrition

Calories: 95kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 481mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1193IU | Vitamin C: 45mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Appetizers, Dessert, Sides, Soup, Whole30 Leave a Comment

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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