Gluten Free Gazpacho

Total time2 hr 20 min

Prep time20 min

Cook time0 min

4.6

(24)

Few things hit harder on a hot day than a bowl of cold, silky gazpacho, and this version delivers serious flavor with zero fuss. Ripe tomatoes, red bell pepper, English cucumber, and a splash of sherry vinegar get blended until completely smooth, then strained through a fine-mesh sieve so the final texture is restaurant-level elegant. A rest in the fridge for at least two hours lets everything meld together, and the payoff is a deeply savory, slightly tangy soup that tastes like peak summer in a bowl. Every single ingredient here is naturally free of gluten — no swaps, no substitutions, no label-reading required. The optional smoked paprika adds a subtle warmth that makes the whole thing feel a little more complex without any extra effort. Each bowl gets finished with reserved diced cucumber and a generous drizzle of good olive oil, which adds freshness and richness in the same bite. Makes four servings, and honestly, you'll want to double it.

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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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