Traditional Gluten-Free Gazpacho Recipe

Made with tomato, peppers and a touch of garlic, this gazpacho recipe will turn you into a cold-soup convert immediately.

This Traditional Gazpacho recipe makes the best of the tomatoes, cucumbers and peppers in my garden. I make several versions, but this is my all-time favorite.

Cold soup? Yes, cold soup, friends. This staple is served worldwide, with historical roots in Spain’s Andalusia region and Portugal. While a quick internet search can find versions featuring watermelon, avocado and grapes, I’m sticking to the traditional red version made with tomatoes here.

Gazpacho was originally made by grinding the ingredients with a mortar and pestle, resulting in a chunkier texture. If you like that style, you can make the soup by pulsing your blender until you’ve reached the desired consistency. I’m a smooth-cold-soup kind of girl, so I buzz on until all the chunks are gone.

This gazpacho recipe calls for a touch of sherry vinegar. The flavor really stands out when combined with all those fresh veggies, so I recommend getting a good one, then using the rest of the bottle for vinaigrette – and more gazpacho.