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.
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.