20 min

Gluten Free Tomato Gazpacho

Name: Gluten Free Tomato Gazpacho
Cook time: 20 min
Yield: 4
Ingredients: 1.00 kg French Tomatoes; x 0.50 cucumber; 150.00 g chickpeas; 1 mild green chili or 1⁄2 green pepper; x 1.00 small white onion; 1.50 cloves Drôme White Garlic PGI; 3.00 tbsp sherry vinegar; 50.00 ml Vallée des Baux-de-Provence Olive Oil PDO; x 0.50 lemon; Salt & Pepper; Manchego; Green Olives

By La Cuisine de Géraldine , 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

Ingredients For

French Tomatoes

1 kg See the article
cucumber x 0.50
chickpeas 150 g
1 mild green chili or 1⁄2 green pepper
small white onion x 1
Drôme White Garlic PGI

1.50 cloves See the article
sherry vinegar 3 tbsp
Vallée des Baux-de-Provence Olive Oil PDO

50 ml See the article
lemon x 0.50
Salt & Pepper
Manchego
Green Olives

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Preparation

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.

©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.

©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.