📝 About This Recipe
Originating from the sun-soaked plains of Andalusia, this chilled soup is a masterclass in summer freshness and culinary simplicity. This gluten-free version replaces traditional wheat bread with a specialized gluten-free loaf to maintain that iconic silky, creamy texture without the allergens. Bursting with the essence of vine-ripened tomatoes and the sharp tang of Sherry vinegar, it is the ultimate refreshing antidote to a hot afternoon.
🥗 Ingredients
The Garden Produce
- 2.5 lbs Roma or Plum Tomatoes (very ripe, cored and roughly chopped)
- 1 large English Cucumber (peeled and chopped, reserve 2 tablespoons for garnish)
- 1 medium Green Bell Pepper (seeded and chopped)
- 1/2 small Red Onion (peeled and roughly chopped)
- 2 cloves Garlic (peeled and germ removed)
The Emulsion and Seasoning
- 2 slices Gluten-Free White Bread (crusts removed, torn into chunks)
- 1/2 cup Extra Virgin Olive Oil (high-quality Spanish oil recommended)
- 3 tablespoons Sherry Vinegar (Vinagre de Jerez)
- 1.5 teaspoons Fine Sea Salt (plus more to taste)
- 1/4 teaspoon Ground Cumin (optional, for depth)
- 1/2 cup Cold Water (only if needed for consistency)
For Garnish
- 1 bunch Fresh Chives (finely snipped)
- 1 pinch Smoked Paprika (for dusting)
- 1 Hard-boiled Egg (finely chopped)
- 2 tablespoons Diced Serrano Ham (optional, omit for vegetarian)
👨🍳 Instructions
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1
Place the torn gluten-free bread chunks in a small bowl and drizzle with a little water and a tablespoon of the Sherry vinegar. Let it soak for 5 minutes until soft.
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2
In a high-speed blender, combine the chopped tomatoes, cucumber, green pepper, red onion, and garlic cloves.
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3
Add the soaked gluten-free bread to the blender along with the remaining Sherry vinegar, sea salt, and cumin.
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4
Blend on high speed for 2-3 minutes until the mixture is completely liquefied and looks relatively smooth.
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5
With the blender running on a medium-low speed, slowly stream in the extra virgin olive oil. This creates a stable emulsion, turning the soup from bright red to a beautiful orange-pink hue.
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6
Taste the soup. Depending on the acidity of your tomatoes, you may want to add another splash of vinegar or a pinch of salt.
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7
For a truly professional, silky texture, pour the mixture through a fine-mesh sieve (chinois) into a large glass pitcher, using the back of a ladle to push it through. Discard the remaining solids.
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8
If the soup feels too thick, whisk in a small amount of cold water until it reaches your desired consistency.
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9
Cover the pitcher and refrigerate for at least 4 hours, though overnight is best. Gazpacho must be served ice-cold to appreciate its full flavor profile.
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10
Before serving, give the gazpacho a vigorous stir as it may have settled slightly.
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11
Pour into chilled bowls or glass tumblers.
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12
Top each serving with the reserved diced cucumber, chopped egg, ham, a sprinkle of chives, and a final swirl of olive oil.
💡 Chef's Tips
Always use the heaviest, most aromatic tomatoes you can find; if they aren't ripe, the soup will be lackluster. For the best emulsion, ensure your olive oil is added in a very slow, steady stream while the blender is active. If you prefer a chunkier 'salmorejo' style, skip the straining step and use more gluten-free bread. Letting the soup sit overnight allows the garlic and onion to mellow and the flavors to marry perfectly. If your tomatoes are a bit too acidic, a tiny pinch of sugar can help balance the flavors beautifully.
🍽️ Serving Suggestions
Serve in small glasses as a refreshing 'tapa' alongside salty Marcona almonds. Pair with a crisp, chilled glass of Manzanilla Sherry or a dry Spanish Rosé. Accompany with toasted gluten-free baguette slices rubbed with a raw garlic clove. Serve as a starter for a summer grilled seafood feast featuring gambas al ajillo (garlic shrimp). Add a few ice cubes made of tomato juice to keep the soup cold without diluting it.