Oh-So Easy Gazpacho (Gluten-Free)

by Last updated May 3, 2020 | Published on Jun 2, 2017Gastronomy, Recipes, Spain

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)

Bring that glorious taste of Spanish summer into your kitchen with our gazpacho recipe. Even something this good can be easy and quick!
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish, Soup, Starter
Cuisine: Mediterranean, Spanish
Keyword: gazpacho recipe, gluten-free recipes, Spanish recipes, summer dishes
Servings: 4 people
Calories: 95.5kcal
Author: Amalia and Eric


  • 1 Zucchini
  • 1 Cucumber
  • 4 Ripe Tomatoes
  • 1 Clove Fresh Garlic
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Teaspoons Sea or Himalayan Salt
  • 1 Teaspoon White Pepper Finely Ground
  • 1/2 Lemon
  • 1/4 cup Spanish Extra Virgin Olive Oil (EVO)
  • 1/2 cup Almond Milk
  • 1/2 cup Cilantro


  • Dice up into a large bowl your tomatoes, zucchini, cucumber, and garlic. I peeled the cucumber, but you can leave the skin on if you like. Set aside a little bit of the zucchini and cucumber for garnish when served.
    gazpacho recipe
  • Add your salt, white pepper, apple cider vinegar, the juice of a freshly squeezed lemon, and olive oil.
    gazpacho recipe
  • Then add the almond milk according to how thick or thin you want the consistency to be. We like our gazpacho thicker and somewhat chunky, so for a thinner kind add slightly more.
    gazpacho recipe
  • Grab a hand blender and blend away! Other blenders or food processors work too of course.
    gazpacho recipe
  • Chill in the fridge before serving and garnish with cilantro, diced cucumber and zucchini set aside previously, and a drizzle of good olive oil.

Written by Amalia & Eric

Written by Amalia & Eric

Founders & Producers of Move to Traveling

We’re Amalia and Eric – a traveling couple who are living a traveling lifestyle. Do you love to travel? Perfect! Come along…


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