Low Sodium Gluten Free Gazpacho

Total time2 hr 20 min

Prep time20 min

Cook time0 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
1 medium english cucumber (about 12 oz), peeled and roughly chopped, divided
1 medium red bell pepper, seeded and roughly chopped
1 small garlic clove, peeled
3 tbsp sherry vinegar
¼ cup extra-virgin olive oil, plus more for drizzling
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ tsp smoked paprika (optional)

For serving

for serving:
2 tbsp extra-virgin olive oil, for drizzling
reserved cucumber, finely diced, for garnish

Instructions

1
Set aside about one-quarter of the chopped cucumber (roughly 3 oz) in a small bowl to use as a garnish. Add the tomatoes, remaining cucumber, red bell pepper, garlic, sherry vinegar, olive oil, salt, black pepper, and smoked paprika (if using) to a blender.
2
Blend on high speed until completely smooth, about 1–2 minutes. The mixture should look uniformly pureed with no visible chunks.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!