Eosinophilic Esophagitis Friendly Gluten Free Gazpacho
Total time2 hr 20 min
Prep time20 min
Cook time0 min
4.6(24)
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Learn more →Ingredients
4 servings
- 2 lbs ripe tomatoes, cored and roughly chopped
- 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
- 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.
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