Gluten Free Classic Gazpacho

Total time2 hr 20 min

Prep time20 min

Cook time0 min

Ripe tomatoes, cucumber, and red bell pepper blend into a silky, chilled soup, brightened with a good hit of sherry vinegar and a slow stream of extra-virgin olive oil for that classic emulsified body. A pass through a fine-mesh strainer strips out any pulp, leaving a smooth, pourable texture closer to fresh tomato juice than a chunky salsa. Garlic and black pepper round out the flavor, while a spoonful of finely diced cucumber and bell pepper on top adds a fresh, crunchy contrast to the cold soup underneath. It chills for a couple of hours so the flavors have time to meld and deepen before serving, making it an easy make-ahead starter. Ladled into bowls with a final drizzle of olive oil, this is a refreshing, no-cook favorite that fits neatly into a gluten free spread.

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Ingredients

4 servings

2 lbs ripe tomatoes, cored and roughly chopped
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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1 medium english cucumber (about 12 oz), peeled and roughly chopped, divided
1 medium red bell pepper, seeded and roughly chopped
2 cloves garlic, peeled
1 slice day-old crusty white bread (about 1 oz), crust removed, torn into pieces
3 tbsp sherry vinegar, plus more to taste
⅓ cup extra-virgin olive oil, plus more for drizzling
1 tsp salt, plus more to taste
¼ tsp freshly ground black pepper
¼ cup cold water, plus more as needed

For serving

2 tbsp extra-virgin olive oil, for drizzling (optional)
¼ cup english cucumber, finely diced (optional)
¼ cup red bell pepper, finely diced (optional)

Instructions

1
Place the torn bread pieces in a small bowl, cover with cold water, and soak for 5 minutes until softened. Squeeze out the excess water and set aside.
2
Combine the tomatoes, roughly three-quarters of the chopped cucumber, the red bell pepper, garlic, and soaked bread in a blender. Blend on high until completely smooth, about 1 minute.

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