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Gluten free gazpacho

Gluten-free gazpacho

A traditional tomato soup that you will want in your repetoire to serve hot in winter and chilled in summer.


450g ripe tomatoes, peeled, seeded and chopped
1 cloves garlic, peeled
½ cup basil, plus extra to garnish
1 tbsp tomato purée
½ cucumber, peeled and chopped
2 spring onions, finely chopped
1 small green pepper, seeded and finely chopped
1 tbsp lemon juice
2 tbsp olive oil
Salt and black pepper

1. Place the tomatoes, garlic, basil, tomato purée, cucumber, spring onions and green pepper in a blender and blend until smooth.
2. Strain the blended mixture through a sieve into a bowl, pushing through as much as possible.
3. Stir in the lemon juice, olive oil, salt and pepper. Leave to chill for 2 hours in the fridge.
4. Check the seasoning just before serving, as chilling will reduce the strength of the flavours.Spoon into chilled serving bowls and garnish with fresh basil.

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