Description
Bursting with tomatoes, peppers and herbs, this easy-to-make soup requires no cooking. While authentic gazpacho soup uses dried bread, this gluten-free version foregoes the bread and focuses on the fresh vegetables of summer.
Scale
Ingredients
Soup
- 2 cups fresh tomatoes, peeled and cut into 1/4-inch cubes
- 2 cups English cucumber, cut into 1/4-inch cubes
- 1/2 red pepper, cut into 1/4-inch cubes
- 1/2 yellow pepper, cut into 1/4-inch cubes
- 1 jalapeno pepper, chopped very finely
- 2 cloves garlic, crushed
- 1/2 red onion, chopped very finely
- 1 tablespoon olive oil
- 2 tablespoon red wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon sugar or honey
- 4 cups low-sodium tomato juice
- 1/4 tbsp fresh herbs, finely chopped (cilantro OR basil OR dill – or any combination)
- salt and pepper to taste
Garnish
- sour cream (optional)
Instructions
For chunky soup
- In a large bowl, combine all the ingredients, stirring to distribute evenly.
For semi- chunky soup
- Set aside half the tomatoes, half the cucumber and all of the yellow pepper.
- In batches, purée the remaining ingredients in a blender. Pour the purée into a large bowl, then stir the remaining tomatoes, cucumbers and yellow peppers.
For smooth soup
- In batches, purée all the ingredients in a blender (you can use a whole red pepper and omit the yellow for more intensely red soup) until smooth.
All versions
- Once mixed, season with salt and pepper to taste. Cover and chill at least 2 hours before serving. Top with a dollop of sour cream, if desired.