Gluten Free Tomato Gazpacho
Looking for a quick and fresh starter for summer! This Gluten Free Tomato Gazpacho recipe is perfect. This cold soup can be served as a starter, as an aperitif served in small glasses or verrines or as a main course for a light meal.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 kg tomatoes
- 1/2 cucumber
- 150 g chickpeas
- 1 mild green chili or green pepper
- 1 small white onion
- 1-2 clove garlic
- 3 tbsp sherry vinegar
- 50 ml olive oil
- 1/2 lemon
- Salt
- Pepper
Instructions
- 1
Bring water to boil. Then, notch the tomatoes by forming a cross. Place the tomatoes in boiling water for 30 seconds to 1 minute. Drain them and run them under cold water. Peel the tomatoes and remove the stalk.
- 2
Drain the chickpeas and roughly chop the cucumber, onion, garlic and green chili or pepper.
- 3
In a blender, place the tomatoes, cucumber, chickpeas, onion, garlic cloves and mild green chili or pepper. Add the sherry vinegar, olive oil, the juice of half a lemon, a pinch of salt and pepper. Mix everything until you get a homogeneous consistency.
- 4
Serve the gazpacho cold in a deep plate or small verrines as an aperitif. You can garnish the gazpacho with finely chopped tomatoes, cucumber and manchego cheese. I also added some olives and chickpeas.