Gaspacho
RECIPE
20 min

Gluten Free Tomato Gazpacho

Géraldine Leverd By Géraldine Leverd, Food Blogger

Great gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a sub-standard specimen. Go for gold! Er—red? Have a look at the Live Replay of the recipe here 

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Ingredients For

  • French Tomatoes
    Fruits & Vegetables
    French Tomatoes
    1 kg See the article
  • x 0.50
  • 150 g
  • x 1
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    1.50 cloves See the article
  • 3 tbsp
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    50 ml See the article
  • x 0.50

Peel the tomatoes (optional). Bring water to boil. Then, notch the tomatoes by forming a cross. Place the tomatoes in boiling water for 30 seconds to 1 minute. Drain them and run them under cold water. Peel the tomatoes and remove the stalk.

French Tomatoes
  • ©La Cuisine de Géraldine

    Prepare the gazpacho. Drain the chickpeas and roughly chop the cucumber, onion, garlic, and green chili or pepper.

    In a blender, place the tomatoes, cucumber, chickpeas, onion, garlic cloves and mild green chili or pepper. Add the sherry vinegar, olive oil, the juice of half a lemon, a pinch of salt and pepper. Mix everything until you get a homogeneous consistency.

    Blender
  • ©La Cuisine de Géraldine

    Serve the gazpacho. Serve the gazpacho cold in a deep plate or small verrines as an aperitif. You can garnish the gazpacho with finely chopped tomatoes, cucumber, and manchego cheese. I also added some olives and chickpeas.

    Gaspacho
  • ©La Cuisine de Géraldine

    Country Bread
    Country Bread
    PDO Vallée des Baux-de-Provence Olive Oil
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe