This gluten-free version of gazpacho is as thick and delicious as the one with bread
As travel restrictions get stricter in certain parts of the world and get looser in others, what quicker way to get a taste of Europe than with a sip of gazpacho? This Spanish soup doesn’t require any cooking and if you are adept at using a knife, even your preparation time will be very short.
Gazpacho is supposed to have a thick texture and that’s why many chefs tend to blend a couple of slices of bread into the soup. However, we at TVK wanted to make a gluten-free version so we tried to achieve the same texture without the bread. It took a few attempts but we finally came up with a result that satisfied us and we are sharing it with all of you. And it is not only gluten free, it is also vegan!
Try it out and let us know if it worked for you!
This recipe is part of our series on how cultures across the world are in love with tomato. Read our complete series here
Gazpacho (gluten free) recipe
Ingredients:
5 tomatoes
1 cucumber
1 onion
1/2 red capsicum (bell pepper)
4 cloves garlic
1/3 cup olive oil
1/4 tsp black pepper powder
Salt to taste
Method:
Chop the tomatoes, onion, capsicum, garlic and cucumber.
In a blender, add the tomatoes, onion, capsicum, garlic and cucumber pieces. Blend into a semi puree for a few seconds. Add the pepper powder, salt and olive oil and blend again for a few seconds.
Transfer the blend into a bowl or a bottle and keep it in the refrigerator.
Serve chilled.
Pro tip
Due to the ongoing pandemic and health advice regarding the consumption of raw vegetables, I poured the gazpacho into a pan and let it boil once before digging into it. I found that this actually enhances the flavour. Traditionally, however, the gazpacho is a raw soup.
The Vegetarians' Kitchen 