Gluten-free gazpacho recipe
Aprende a preparar un refrescante gazpacho sin gluten, una sopa fría perfecta para los días calurosos en los que quieres comer algo rico, pero sin pasar demasiado tiempo en la cocina.
- 5 tomates maduros medianos
- 1/2 pepino, pelado
- 1/2 pimiento rojo
- 1/4 de cebolla blanca pequeña
- 1 diente de ajo pequeño
- 2 cdas de aceite de oliva extra virgen
- 1 cda de vinagre de vino blanco o de Jerez
- 1/2 taza de agua muy fría
- Sal al gusto
- Pimienta negra recién molida al gusto
- 4 hojas de albahaca fresca (opcional)
- Cubos de hielo para servir (opcional)
- Lava muy bien los tomates, el pepino y el pimiento.
- Corta todas las verduras en trozos medianos para facilitar el licuado.
- Coloca en la licuadora los tomates, el pepino, el pimiento, la cebolla y el ajo.
- Agrega el aceite de oliva, el vinagre, la sal, la pimienta y la albahaca.
- Incorpora el agua fría y licúa durante 2 o 3 minutos hasta obtener una mezcla completamente homogénea.
- Si deseas una textura más fina, pasa la preparación por un colador.
- Prueba y ajusta el punto de sal, vinagre o aceite según tu gusto.
- Refrigera el gazpacho durante al menos una hora antes de servir.
- Sirve bien frío.
- Decora con un poco de pepino, tomate o pimiento picado finamente y un chorrito adicional de aceite de oliva.
Learn how to prepare a refreshing gluten-free gazpacho, a cold soup perfect for hot days when you want to eat something tasty, but without spending too much time in the kitchen.
This recipe offers a natural flavor, fresh vegetables, and a smooth texture with a refreshing touch. It's ideal as an appetizer, a light lunch, or a side dish. All ingredients are naturally gluten-free. Let's get started!
How to make homemade gluten-free gazpacho step by step
- 2 people
- Easy
- 180 Kcal
- 5 medium ripe tomatoes
- 1/2 cucumber, peeled
- 1/2 red bell pepper
- 1/4 of a small white onion
- 1 small clove of garlic
- 2 tbsp of extra virgin olive oil
- 1 tbsp of white wine vinegar or sherry vinegar
- 1/2 cup of very cold water
- Salt to taste
- Freshly ground black pepper to taste.
- 4 fresh basil leaves (optional)
- Ice cubes for serving (optional)
- Wash the tomatoes, cucumber, and pepper very well.
- Cut all the vegetables into medium-sized pieces to make blending easier.
- Place the tomatoes, cucumber, bell pepper, onion, and garlic in the blender.
- Add the olive oil, vinegar, salt, pepper, and basil.
- Add the cold water and blend for 2 or 3 minutes until you get a completely homogeneous mixture.
- If you want a finer texture, pass the mixture through a sieve.
- Taste and adjust the salt, vinegar, or oil according to your taste.
- Refrigerate the gazpacho for at least one hour before serving.
- Serve chilled.
- Garnish with some finely chopped cucumber, tomato or pepper and an additional drizzle of olive oil.
Tips for making the most delicious gluten-free gazpacho
- Use very ripe tomatoes for a more intense flavor and creamy texture. Chill the vegetables before blending for a more refreshing gazpacho.
- Add the garlic gradually to avoid overpowering the flavor.
- Use good quality extra virgin olive oil, as it provides much of the flavor.
- Let the gazpacho rest in the refrigerator for at least an hour before serving.
- Strain the mixture if you prefer a smoother consistency.
- Adjust the vinegar at the end to balance the acidity.
- Check that the vinegar used is certified gluten-free if you are celiac or very sensitive to gluten.
- Don't add too much water to avoid it losing its body.
How to thicken a gluten-free gazpacho?
You can add a little more tomato, a few tablespoons of natural almonds or a small piece of avocado to achieve a creamier texture without using bread.
Can it be prepared in advance?
Yes. In fact, gazpacho improves after several hours in the refrigerator, as the flavors blend better.
How long does gluten-free gazpacho last in the refrigerator?
Properly stored in an airtight container, it stays fresh for 2 to 3 days.
What to serve with gluten-free gazpacho?
You can serve it with chopped hard-boiled egg, diced fresh vegetables, Serrano ham, toasted seeds, or croutons made with gluten-free bread.
