Gluten Free Gazpacho Soup made by Roniboy.
Thanks to Roniboy I had the most amazing lunch — gluten free gazpacho soup.
The first time I had gazpacho soup was with my dear friend, Raquel. She lives in Salamanca, Spain. Salamanca is a very special place to me and one of my favorite places to visit while in Europe. Typically, gazpacho soup is the perfect dish to serve on a summer’s day when it’s just too hot to cook and the refrigerator is overflowing with fresh vegetables from the garden. The recipe is pretty straight-forward and doesn’t take a long time to make. Overall, it’s a fun soup to share with anyone. You can be creative and substitute ingredients that you may or may not have. For example, Roniboy added gluten free bread with avocado, shrimp and jicama for garnish. The recipe below is from a soup cookbook called, “Soup Bowl” printed by Love Food of Parragon Books Ltd. On page 150 you will find this recipe.
Recipe Ingredients: 9 oz bread slices (substitute with a gluten free bread of your choice), 1 pound of tomatoes, peeled and chopped, 3 garlic cloves (more if you like — don’t be shy!), 2 red peppers (or any kind of a pepper — green can work), 1 cucumber, peeled, seeded and chopped, 5 tbsp extra virgin olive oil, 5 tbsp red wine vinegar (you really do need this ingredient), 1 tbsp tomato paste (we didn’t have), a dash of salt and pepper.
According to the recipe — follow these directions.
Tear the bread into pieces and place in a blender. Process briefly to make breadcrumbs and transfer to a large bowl. Add the tomatoes, garlic, bell peppers, cucumber, olive oil, vinegar, and tomato paste. Mix well.
Working in batches, place the tomato mixture with about the same amount of the measured water in the food processor or blender and process to a puree. Transfer to another bowl. When all the tomato mixture and water have been blended together, stir well and season to taste with salt and pepper. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, but no longer than 12 hours.
When ready to serve, pour the soup into chilled serving bowls and float an ice cube in each bowl.