This authentic Spanish gazpacho is an easy recipe to make. And it’s gluten free and vegan! Traditional gazpacho is the perfect cold soup to eat when you want something light and refreshing. Make this recipe in just 15 minutes.
(Recipe created in partnership with Milton’s Gluten Free Crackers, a brand I love and have been using for years.)
What you need to make authentic Spanish gazpacho
- Stale gluten free bread – good way to use leftovers that have gone bad!
- Tomatoes
- Cucumbers
- Red bell peppers
- Red onion
- Garlic
- Apple cider vinegar
- Olive oil
- Gluten-free crackers – I use the Milton’s brand because they are crispy, light and delicious
- Blender
Authentic Spanish gazpacho is good for your gut
One of my favorite ways to improve my gut health is to take apple cider vinegar, or what is more affectionately known as ACV! Combined with all of these other high-water, high-fiber veggies, this cold soup contains ingredients high in antioxidants that support digestive health.
Step by step instructions to make traditional gazpacho
My husband lived in southern Spain for two years, and we often make the traditional dishes of the area. I love that this soup is easy and simple, and whipped together in a matter of minutes.
Step 1: Rip bread into pieces. Soak in 1-2 tbsp water to soften.
Step 2: Mix tomatoes and olive oil in your blender or food processor first. Add in remaining ingredients, including the bread, and blend on high until smooth.
Step 3: Place in a sealed container and chill for two hours. When ready to serve, top with chopped cucumbers, onion, and gluten-free crackers. I prefer Milton’s brand because they have six varieties that are Non-GMO Project Verified and Certified Gluten Free, and do not contain wheat, nuts, or conventional fillers. I specifically buy the Gluten Free Sea Salt crackers from Costco. They are made with five gluten free grains and the right amount of honest-to-goodness sea salt.
Helpful tips for making authentic gazpacho
- Make sure to use a high-powered blender or food processor to get a smooth result.
- Bread can be omitted from the recipe, however, it gives it more of a thick and traditional flavor (my husband lived in Spain for years and approves!). This is a great way to use stale bread and prevent from excess waste.
- If desired, strain through a sieve for a more fine texture.
- I prefer to use Roma tomatoes, and this recipe calls for 5-6 tomatoes of that size
- Make sure to chill for a minimum of 1 hour. Two is best, but 1 will suffice if in a rush.
- This is traditionally served as a drink or cold soup in Spain. Serve with hardboiled eggs and extra toppings for the real experience!
If you like this recipe, try these too!
- Creamy Carrot Soup with Ginger + Coconut Milk
- Goat Cheese + Basil Dip with Honey
- Hearty + Healthy Taco Soup
If you’ve tried this authentic Spanish gazpacho recipe, or any other recipe on the blog, please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!
Authentic Spanish Gazpacho
Ingredients
- 1/2 cup gluten-free bread stale is best
- 2 tablespoons water
- 1 pound tomatoes (5-6 roma tomatoes)
- 1/4 cup olive oil
- 1 cucumber sliced
- 1 red bell pepper chopped
- 1/2 cup red onion chopped
- 2 garlic cloves chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- gluten-free crackers (I prefer Milton's brand)
Instructions
- Rip apart the stale bread into large pieces and soak in water in a small bowl. Set aside.
In a food processor, blend the tomatoes and olive oil. Add in the cucumbers, red onion, and garlic. Squeeze any excess water out of the bread and add to the mixture. Pour in the vinegar, salt and pepper. Blend until smooth.
Place in a sealed container and chill for two hours. When ready to serve, dish the gazpacho in bowls and top with gluten-free crackers or croutons, extra cucumbers, and a dash of ground pepper.
Recipe Notes
- If desired, strain through a sieve for a more fine texture.
- I prefer to use Roma tomatoes, and this recipe calls for 5-6 tomatoes of that size
- This is traditionally served as a drink or cold soup in Spain. Serve with hardboiled eggs and extra toppings for the real experience!
Recipe originally posted in 2016, and updated on May 28, 2019 with new photos and more detailed recipe instructions.
Dawn @ The Kitchen and a Latte says
July 22, 2019 at 9:25 pmI have never tried this before but it sounds yummy! I have all the ingredients except for stale bread. I have regular bread, but nothing stale. I also have regular tomatoes but no roma. I have a small garden and so I have a huge (and I mean huge) bowl of cucumbers sitting on my counter along with a ton (ok maybe not a ton but a lot) of big beef tomatoes.
The Butter Half says
July 24, 2019 at 2:10 pmYou can make it without the stale bread, but it gives it more depth and the authentic piece!