Gazpacho

A gluten-free Gazpacho

This version of gazpacho trades the usual bread thickener for cannellini beans, giving you a smooth, creamy texture with no gluten.

No need to cook a thing. With ripe summer tomatoes, cucumber, sweet red pepper, and garlic, this chilled soup hits every note: savory, cooling, and just a little punchy. The beans lend body, the vinegar adds zip, and the olive oil brings it all together.

Ingredients (Serves 4–6)

• 1 ½ cups (250g) ripe tomatoes, roughly chopped

• 1 cup (165g) cucumber, peeled and chopped

• 1 cup (150g) red bell pepper, chopped

• ½ cup (80g) cooked cannellini beans (or use rinsed canned)

• ¼ cup (40g) red onion, chopped

• 2 cloves garlic, peeled

• 1 Tbs (15ml) red wine vinegar (or sherry vinegar)

• 2 Tbs (30ml) extra virgin olive oil

• 1 tsp (2g) ground cumin

• ½ tsp sea salt, or to taste

• Freshly cracked black pepper

• ½ cup (120ml) ice-cold water, as needed

  Optional garnish: more olive oil, cracked pepper, halved white grapes, cucumber or tomato dice

Method

Prepare the vegetables:
Roughly chop the tomatoes, cucumber, red bell pepper, and onion. Peel the garlic and, if preferred, remove the germ for a milder flavor.

1. Blend:
   Add all ingredients: vegetables, cannellini beans, garlic, vinegar, olive oil, cumin, salt, and pepper to a blender. Blend until completely smooth, adding iced water as needed to achieve desired consistency, scraping down the sides if necessary.

2. Taste and adjust:
   Taste the gazpacho and adjust salt, pepper, vinegar, or water as needed to balance flavor and texture. It should be well-seasoned, but refreshing.

3. Chill thoroughly:
   Transfer to a container, cover, and refrigerate for at least 1-2 hours until cold. The flavors improve as it chills.

4. Serve cold:
   Ladle into bowls and garnish as desired. Try a swirl of olive oil, a crack of black pepper, and a few halved grapes or diced cucumber for extra texture.

Tips & Notes

• Use good tomatoes:
  This soup is only as good as the tomatoes you start with. Choose ripe, in-season tomatoes with full flavor. If your tomatoes are pale or bland, consider adding a small handful of cherry tomatoes for extra sweetness and color.

• No need to peel or seed anything:
  This recipe is meant to be easy. The blender will handle it all, just roughly chop and go.

• Ice water matters:
  Using ice cold water helps keep the soup crisp and vibrant. It also improves emulsification with the oil.

• Beans instead of bread:
  Cannellini beans replace the usual bread here, making it naturally gluten-free while adding creaminess, protein, and body. You can use cooked dried beans or well-rinsed canned ones.

• Chill thoroughly before serving:
  Cold soup needs to be properly cold. Chilling for at least 2 hours (or even overnight) lets the flavors settle and marry.

• Finish with finesse:
  A drizzle of your best olive oil and a few halved white grapes add elegance and visual contrast. Cracked black pepper finishes it with a touch of heat.

• Storage:
  Keeps in the fridge for 3–4 days. Stir before serving, as some separation is natural.