Vibrant Gluten Free Blender Gazpacho

This vibrant gluten free gazpacho is packed with all the goodness of fresh summer produce like tomatoes, peppers, and cucumber. It’s simple to make (blender recipe!), and a real show-stopper. Made without bread for a delicious gluten free version of a classic!

The best gluten free gazpacho

This is one of those special recipes that I found inspiration for while traveling.

Years ago I was in a little restaurant in the streets of Sevilla – and, being in Spain, I had to sample the gazpacho. Right then and there I fell in love.

I did my best to hold that flavor in my memory so I could recreate it at home.

That version had bread (before my gluten free days), but this version does not. Instead of bread as the thickening agent, the body of the soup is thickened with just veggies and olive oil.

The gorgeous array of veggies make all the difference, so be sure to look for the ripest tomatoes, and freshest of everything you can find so this soup can shine!

And it’s easy enough for a weeknight dinner but 100% fancy enough to impress your dinner guests.

Why you’ll love this gazpacho

It is:

• Bright
• Flavorful
• Chilled to perfection
• Bursting with summery flavors
• Complex yet simple to make
• Impressive
• A true classic
• Gluten free, Whole30, and Vegan
• Absolutely crave WORTHY!!

Ingredients

This chilled soup is mostly made with VEGGIES!

So pick the absolute best you can find. The fresher and riper the produce the better the flavors will be in your soup.

It really is that simple. This small shift will make the best gazpacho!

Here’s exactly what you need:

• Super ripe tomatoes – I love using heirloom tomatoes for this recipe, but some nice ripe vine tomatoes will also work beautifully!
• Red and green bell pepper – Bell peppers add a distinct summery, almost grassy flavor to the gazpacho.
• Red onion and garlic
• Cucumber
• Sherry vinegar or red wine vinegar – Sherry vinegar is traditionally the vinegar of choice for a classic gazpacho recipe. If you don’t have any on hand red wine vinegar is a great substitute.
• Olive oil – Olive oil is what gives a good gazpacho it’s silky texture and creamy body.
• Salt and pepper
• BONUS cherry tomato salad garnish – For a little added texture, flavor, and artistic touch, a simple cherry tomato salad to top the chilled gazpacho is my favorite way to serve this cold soup. All you need to make it is some halved cherry tomatoes, diced red onion, fresh herbs, olive oil, vinegar, salt, and pepper. Exact ingredients and instructions for how to make it are included in the recipe card below!

You can find all of the pantry staples for this recipe on Thrive Market – a membership based natural products store that is like the Whole Foods of Costco but entirely based online and with the BEST wholesale prices.

I’ve been a Thrive Market member for 4 years and over that period of time have saved $4,283.42 on natural groceries! That is some serious savings.

How to make gluten free gazpacho

Making gluten free gazpacho is truly so simple.

Like deceivingly simple.

All that stands between you and the best bowl of gazpacho you’ve ever dipped your spoon into is a bit of chopping, and a quick whirl in the blender.

I’ve always gotten the best texture for soups and smoothies alike with my Vitamix blender, but any high quality blender will do the trick.

Here’s the step-by-step

• Wash and chop all the vegetables. Since everything is getting blended together anyways, they don’t have to be in super small pieces.
• Now here’s an important mess saving trick: Because of the volume of veggies you’ll probably have to add them to your blender in two batches. I like to add half, or a little more than half to the blender initially, and blend until completely smooth. Now there should be more room in the blender. Add the rest of the vegetables (as long as they fit) along with the sherry vinegar, olive oil, salt, and black pepper. Blend again until completely smooth and emulsified. At this point the soup should turn a paler shade of reddish orange and take on a nice creamy consistency.
• Transfer to the refrigerator to chill until ready to serve. Overnight is best, but even just an hour will do the trick.
• If making the tomato salad garnish wait until just before serving to prep it.
• All you need to do for that is add the halved cherry tomatoes, red onion, fresh herbs, olive oil, sherry vinegar, salt, and pepper to a small bowl and fold together.
• Before serving season the gazpacho with more salt and vinegar if desired. Serve topped with a generous spoon of the cherry tomato salad and ENJOY!

How to serve gazpacho

Gazpacho is perfect served just as you would any other soup, except that it is served cold.

If you’re serving it for a dinner party you can pour it into smaller glasses for sipping, but otherwise I usually just serve it in a bowl topped with a bit of the tomato salad for added texture and visual appeal!

It would be delicious served alongside:

• A hearty salad
• Grilled or baked protein – shrimp, chicken, or salmon
• A variety of tapas style dishes

How to store or freeze gazpacho leftovers

Gazpacho will keep in a sealed container in the refrigerator for up to 4 or 5 days.

You can also freeze it in an airtight container for several months.

It would be the perfect midwinter treat to defrost when you’re missing the fresh flavors of summer!

I love these Souper Cubes for freezing perfectly sized portions of soup leftovers!

Love this gazpacho? Here’s some other yummy summer recipes to try!

• Summer Veggie and Chickpea Chopped Salad {Vegan + GF}
• Summer Peach Salad with Almonds and Feta {Vegan option + Paleo option + GF}
• Quinoa Tabbouleh Salad {Vegan + GF}
• Ultra Creamy Vegan Corn Chowder {Vegan + GF}

If you enjoyed this recipe we’d love it if you take 5 seconds to rate and review the recipe below. It’s also super helpful if you share any changes you made to the recipe! Thank you, thank you!!

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