This refreshing gluten free Gazpacho, a Spanish tomato-based cold soup, is bursting with flavour. It's a celebration of summer produce perfect for entertaining or a Farm-To-Table event. When tomatoes are at their peak this is a stand out recipe that is more fun to make if you're chopping with a friend.
This soup requires a bit of chopping (okay, it's A LOT of chopping). Yet you don't need an oven or a stove so it's the prefect recipe for a sweltering hot summer day. Use this Farm-To-Table Dinner menu as a guide and create a menu you are excited about. You can make it an annual night to remember!
Ingredients
This is a celebration of summer produce.
- Tomatoes - Ideally fresh from someone's garden or a farmer's market.
- Cucumber, red onion & red pepper - The classic gazpacho combination.
- Jalapeno & garlic - For the bite this soup needs.
- Extra virgin olive oil - This is when you should use your best quality olive oil.
- Lime & balsamic vinegar - For the perfect balance of acid.
- Gluten free Worcestershire sauce - A touch goes a long way.
- Tomato juice - To round out the flavours.
See recipe card for complete ingredient list and exact amounts.
In the Spirit of Farm-To-Table
Most of us don’t live on a farm and conveniently buy produce at a grocery store. This is the time of year to pause for a moment and think about that. The tiny stickers on produce tells you where your produce came from (if you can read the 6 point font).
Take the time to visit a Farmer's Market or roadside stand if you can. Yet we're all busy so make it a challenge but be flexible. Shop, cook and eat in the spirit of Farm-to-Table. No one has to feel guilty about where or what they bought to make their dish.
Make it simple, eat outdoors and talk about where your food came from. That's in the spirit of farm-to-table.
Serving
We eat with our eyes first so spend an extra minute on the presentation. I served my Farm to Table Gazpacho in one-cup wide mouth Mason jars and laid the garnish on top. Using ingredients in the soup and fresh herbs from my garden was easy. I don't make cucumber ribbons every day of the week but it wasn't hard using a vegetable peeler and I finished the garnish with a thyme blossom and cherry tomato.
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Gluten Free Gazpacho
Ingredients
- 1½ lbs tomatoes, peeled, seeded and chopped
- 1 cup finely chopped cucumber
- ½ cup finely chopped red onion
- ½ cup finely chopped red pepper
- 1 jalapeno, seeded and minced
- 1 garlic clove, minced
- ¼ cup extra virgin olive oil
- juice of 1 lime
- 2 teaspoon balsamic vinegar
- 2 teaspoon gluten free Worcestershire sauce
- ½ teaspoon toasted, ground cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup tomato juice (use juice that comes out of the tomatoes you chopped)
Garnish Ideas
- cucumber ribbon, cherry tomatoes, fresh thyme
Instructions
- Bring water to a boil in a deep saucepan. Fill a bowl with cold water.
- Use a knife to cut an X in the bottom of each tomato. Gently dip the tomatoes, 1 or 2 at a time, into the boiling water for 15 seconds. Remove with a slotted spoon and place into the bowl of cold water just long enough to handle them. Peel the skin off the tomatoes.
- Place a strainer over a large measuring cup or bowl to catch the juice from the tomato seeds.
- Core tomatoes and cut in half or quarters. Using a spoon remove the seeds from the tomato pieces into the strainer. Continue until all the tomatoes are seeded. Extract as much juice from the tomatoes as possible by pushing the pulp with the back of a spoon.
- Discard seeds and measure juice. Add canned tomato juice to measure 1 cup total.
- Chop the tomatoes into fairly small pieces.
- In a large bowl combine chopped tomatoes, cucumber, onion, peppers, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper.
- Remove 2 cups of mixture and puree with a hand blender or food processor. Return puree to soup and stir to combine. Refrigerate for 4 hours. Taste and adjust seasoning if needed.
- Pour soup into jars. Serve cold.
- To garnish thread cherry tomato, cucumber ribbon, fresh basil and a piece of flowering thyme onto a wooden skewer. Place 1 skewer over top of each jar.
Notes
Nutrition
More Farm-To-Table Recipes
Produce is the theme so it will vary depending where you are planning your meal. The idea is to just do it. It doesn't have to be perfect. It is just fun to try and gives everyone a culinary challenge to take on.
Steshni Corea
yummm
Steshni Corea
yummmmm wanna try this