This authentic Spanish gazpacho is soupendous! And it’s gluten free and vegan! It’s the perfect cold soup to eat when you want something light and refreshing. Which is about every day around here.
What you need to make authentic Spanish gazpacho
- Stale gluten free bread – good way to use leftovers that have gone bad!
- Red bell peppers
- Red onion
- Apple cider vinegar
- Olive oil
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.
Want to hear a funny story about this gazpacho?
My husband lived in southern Spain for two years, and we often make the traditional dishes of the area. That reminds me of a funny story about our first time making gazpacho . . .
Eight years ago we were poor college kids. Matt needed to make gazpacho for a class, plus he was just really excited about bringing back the memories of his life abroad. The sacrifice of spending $25 (one quarter of his grocery budget for the month!) on all the ingredients was well worth it.
I remember walking through the door, finding tomato juice and seeds splattered on the counters and garlic skin littering the floor.
“How much is a clove? Is it the whole head of garlic or one little piece?” he asked.
I replied, “I have no clue . . . Maybe the whole thing? It’s not very big.”
I know what you’re thinking: don’t put the whole head of garlic in!
But he did.
And it was A-W-F-U-L.
Matt was incredibly upset because not only was his project ruined, he had blown a major part of his food budget for the month. The look of starvation and failure consumed his face. Of course I felt terrible because I encouraged him to go ahead with an obnoxious amount of garlic. You think we would have just done an internet search, but I suppose we wanted the satisfaction of completing a recipe sans online help. (That’s quite an accomplishment for two millenials living in this technological age. Too bad we failed miserably. Google dependence is a real disorder, guys.)
Fortunately, I was working full-time and decided to fulfill my role as sugar mama. I showed up on his doorstep the next day with a brown paper grocery bag full of college student food staples: bread, peanut butter, jelly, spaghetti noodles, sauce, milk, and cereal. (And I think there were bananas in there for some form of nutrition.)
I’m proud to report I now know how much a garlic clove is. And take this story as a symbol of hope for those who are inept in the kitchen. The skills can be acquired!
Now go make this authentic Spanish gazpacho. It’s full of deep flavor, and the garlic ratio is just right. 😉 Grab the recipe below and enjoy!
Authentic Spanish Gazpacho
- 1/2 cup gluten-free bread stale is best
- 2 tablespoons water
- 1 pound tomatoes
- 1 cucumber sliced
- 2 red bell peppers chopped
- 1/2 cup red onion chopped
- 2 garlic cloves chopped
- 3 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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. 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, oil, salt and pepper. Blend until smooth. If desired, strain through a sieve for a more fine texture.
- Place in a sealed container and chill for two hours. When ready to serve, dish the gazpacho in bowls and top with croutons, extra cucumbers, and a dash of ground pepper.