Gluten-Free Gazpacho Soup Recipe
Make the most of summer with this gluten free gazpacho recipe. Made with fresh tomatoes & cucumbers – this vegan gazpacho recipe is the perfect way to beat the heat on hot days.
Ingredients
- ~2 lbs ripe red tomatoes washed, cored and roughly chopped
- 1/2 English cucumber roughly chopped
- 1 Anaheim pepper deseeded and roughly chopped
- 1/4 red onion peeled and roughly chopped
- 1 cup canned butter beans drained and rinsed
- 1 clove garlic peeled
- 1 1/2 tbsp sherry vinegar
- 1/2 cup extra virgin olive oil
- salt & pepper to taste
Instructions
- Add the tomatoes, cucumber, green pepper, red onion, butter beans, garlic &sherry to a high-speed blender. Depending on your blender size, you may need to work in batches. Blend until smooth.
- Stir in the olive oil.
- Chill for at least 1 hour. Serve cold, seasoned with salt and pepper. Diced tomato, cucumber and red onion can be used as garnishment.
Tried this recipe?Let us know how it was!