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Tomato Cucumber Gazpacho Gluten-Free Recipe

Here’s a lovely recipe to make when you’ve got these staples on hand and the weather permits. Plus, it’s a great get-ahead soup. Make the gazpacho several hours ahead or even a day in advance. You definitely want the soup served cold, and the flavors need a chance to marry. A chilled soup requires more salt than a hot soup, so don’t be afraid to heighten the flavors with extra salt as well as an extra splash of vinegar or a generous squeeze of fresh lime juice when it comes out of the refrigerator.
Servings 4
Author Gayle Pirie and John Clark

Ingredients

  • 4 large vine-ripened tomatoes such as Early Girls, diced
  • 1 cup (140 g) chopped, peeled, and seeded English cucumber, plus 2 tablespoons finely chopped cucumber, for garnish
  • 1/2 cup (75 g) diced red bell pepper
  • 1/4 cup (35 g) diced red onion
  • 1 clove garlic finely chopped
  • 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons red wine vinegar or more to taste
  • 1 tablespoon kosher salt or more to taste
  • 1/4 teaspoon red pepper flakes

Instructions

  1. In a blender or food processor, combine the tomatoes, 1 cup (140 g) of the cucumber, the bell pepper, red onion, garlic, oil, vinegar, salt, and red pepper flakes and blend on high speed until the mixture is smooth, 2 to 3 minutes. Taste and add more vinegar or salt, if you like.
  2. Refrigerate the gazpacho in an airtight container for at least 1 hour or up to 4 hours before serving.
  3. To serve, ladle the gazpacho into chilled bowls, drizzle with oil, and top with the finely chopped cucumber.