20 min
Average: 2.9 (9 votes)

Gluten Free Tomato Gazpacho

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 

Ingredients For

  • French Tomatoes
    French Tomatoes
  • x 0.50
  • 0.75 cup
  • x 1
  • White Garlic
    Drôme White Garlic PGI
    1.50 cloves See the article
  • 3 tbsp
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • 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.

© ©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.

© ©La Cuisine de Géraldine

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