Celiac.com 09/03/2024 - Gazpacho, a vibrant staple of Spanish cuisine, brings a refreshing twist to summer meals with its chilled, tangy blend of fresh vegetables. Originating from Andalusia, this iconic cold soup dates back to ancient times when Roman and Moorish influences mingled in the Iberian Peninsula. Traditionally a peasant dish, gazpacho utilized the bounty of local produce and was a practical solution for the hot Spanish climate, offering both nourishment and relief from the sweltering heat.

Today, gluten-free adaptations of gazpacho honor its rustic roots while catering to modern dietary needs. By focusing on the natural flavors of tomatoes, cucumbers, and bell peppers, this version preserves the essence of the classic recipe, celebrating the simplicity and taste that have made it a beloved culinary tradition for centuries. Whether enjoyed as a starter or a light meal, gluten-free gazpacho embodies the spirit of Spanish summer dining in every spoonful. This version stays true to its origins while ensuring it's safe for those with gluten sensitivities.

Gluten-Free Spanish Gazpacho

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Ingredients:

• 6 ripe tomatoes, peeled and chopped
• 1 cucumber, peeled, seeded, and chopped
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 cups gluten-free vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ teaspoon cumin
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, green bell pepper, red onion, and garlic.
2. Blend the Base: Transfer the vegetable mixture to a blender or food processor. Add the gluten-free vegetable broth, olive oil, red wine vinegar, lemon juice, and cumin. Blend until smooth. You may need to do this in batches depending on the size of your blender.
3. Season and Chill: Pour the blended mixture back into the bowl and season with salt and black pepper to taste. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
4. Serve: Stir the gazpacho before serving. Pour into bowls or glasses, and garnish with fresh basil or parsley if desired.

Enjoy your chilled, refreshing gluten-free gazpacho!