Gluten Free Tomato Gazpacho
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
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.
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.