Oh-So Easy Gazpacho (Gluten-Free)
Nothing says summer in Spain like a cold, refreshing bowl of gazpacho! Amalia does not usually cook in our family, but recently was inspired to make this traditional Spanish summer dish and has made it twice in the past couple of weeks. It turned out a little non-traditional though and one recipe was far easier and quicker than the first.
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The dish originates from way back in the day and calls for bread as part of the blend. We like it without bread however and when Amalia tackled the dish her second time recently, she kept it oh-so easy, using what we had in the kitchen and doing it in hardly any time at all!
Due to the convenient speediness of it, she also didn’t get quite as many pictures and we ate it all before we remembered to get a shot of it all ‘presentable-like’. Oops!
Get Creative With Your Gazpacho Recipe
The most traditional ingredients that make up a gazpacho are tomatoes (of course), red peppers and sometimes green peppers as well, and of course garlic (although how much really makes a difference). The more garlic, the zestier it will be, not to mention the longer you’ll be tasting it and smelling like it! Oh and let’s not forget onions as well, although we prefer to keep those out of our’s.
We got creative by adding Almond Milk rather than water. There are other great ‘secret’ ingredients you try out in your gazpacho as well. Some of the ones we’ve tried have been toasted almonds, carrots, ginger root, sautéed onions, and even sautéing the garlic first.
Some of the most fantastic gazpacho’s we’ve had out at restaurants have added things like watermelon or beets. Delicious! What kind of gazpacho have you tried before or even made for yourself? If you love veggies and you don’t mind a cold soup, you can’t go wrong with this dish. We’d love to hear from you about how you like your gazpacho. When you try our recipe, let us know what you think and if you added any creative touches of your own.
¡Buen Provecho!
Oh-So Easy Gazpacho (Gluten-Free)
Ingredients
Instructions
Written by Amalia & Eric
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