Gazpacho Soup (Gluten-Free, Paleo, Vegan)

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One of my favourite summer dishes, gazpacho is a classic Spanish soup served cold. The recipe requires no cooking and can be made in a blender.  It’s nut-free, egg-free, vegetarian and vegan-friendly, and Whole30.


 Gazpacho Soup Recipe (Bread Free, gluten-free, paleo, Whole30, vegan)

As some of you might know from my Instagram stories, I spend a lot of time in Spain. Mostly, I go there for rock climbing and the great outdoors but I also love Spanish food (and wine). One of my favourite Spanish dishes – especially in summer – is a refreshing, cold gazpacho soup. 

I’ve always loved this tomato vegetable soup, and whenever I’m in this part of the world, I overload my system with the goodness of sweet tomatoes, olive oil, garlic, cucumber and peppers. It’s hard not to – you can get it in every cafe, restaurant, and supermarket in sight. And unlike many recipes suggest, gazpacho soup is often made without bread which makes it a light and healthy dish. 

 

Best gazpacho soup recipe without bread

There are many variations of gazpacho soup; other popular versions use more red peppers (known as salmorejo) or almonds (known as ajoblanco). All of them make my mouth water but today I wanted to share a recipe for a more traditional, tomato-based gazpacho soup that is a consolidation of many types I’ve tried on the road and at home, plus my own little twists. This soup has NO BREAD!

Make ahead tip: I like to make a bit batch to keep in Mason jars in the summer for a quick lunch or dinner starter. The soup should last for 3-4 days in the fridge. It doesn’t freeze well in my opinion and is best consumed while fresh.

For more of my Spanish recipes, check out this incredible vegetable stew called pisto, prawn and chorizo Spanish cauliflower rice, or asparagus with pepper, onion and garlic sofrito.

Print

Delicious Gazpacho Soup ( No Bread)

  • Author: Irena Macri
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x

Scale

Ingredients

  • 8 ripe tomatoes, Roma or round but not Beefsteak
  • 1 medium cucumber, peeled and seeds scooped out
  • 1 small red onion, peeled and coarsely chopped
  • 1 small green pepper, core and seeds out, chopped
  • 1 small red pepper, core and seeds out, chopped
  • 3 large garlic cloves, peeled
  • 1/2 long red chilli, seeds out (you can leave chilli out completely)
  • 1 cup cold water
  • 1 cup tomato juice
  • 3/4 cup olive oil
  • 2 tablespoons apple cider or sherry vinegar
  • 1 orange, a little zest + juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Garnish with diced cucumbers, tomatoes, red pepper, red onion and more olive oil. I like to add some fresh basil leaves as well.

Instructions

  1. Bring a large saucepan of water to boil. Place tomatoes in boiling water for 20 seconds or until their skins crack. Remove and rinse under cold water. Peel the skin off, cut into quarters and remove the seeds. If you’re too lazy, feel free to leaves the seeds in – more fibre that way.
  2. Peel the cucumber and cut in half going lengthways. Using a spoon, remove some of the more obvious seeds, if you like but not essential. Roughly cut all vegetables.
  3. Process tomatoes, peppers, cucumber, onion, chilli, garlic and zest of 1 orange with water and tomato juice in a food processor or a blender until fairly smooth consistency. Then add the olive oil, vinegar, orange juice, salt and pepper and process quickly until well incorporated but not over-blended so it starts foaming. Depending on the consistency you prefer, you can add more water or tomato juice.
  4. Eat right away or refrigerate for an hour before serving in bowls or glasses with diced veggies and herbs for garnish.

Comments

16 Comments
  1. I love your blog but I would love it even more if you could ad a printer-friendly version button to your recipe posts – I would love to print some of them out to cook but it’s impossible to print directly from the blog as the posts have too many pictures and links etc. Just a suggestion. Thanks!

  2. Greetings. I am wondering if you would be interested in doing
    a link exchange? I notice your blog: http://eatdrinkpaleo.
    com.au/magnificen-tomato-gazpacho-recipe/ and my blog are based mostly around the same topic.
    I’d really like to switch links or perhaps guest author a write-up for you. Here is my personal email: [email protected]. Please be sure to contact me if you’re even slightly interested.
    Thank you so much.

    1. Hi there, please refer to my FAQ http://eatdrinkpaleo.com.au/about/faq/ on links exchange. As a general rule I don’t do link exchanges. I only link to websites and articles that I think relevant to or I am supporting at the time. If you send me a link to your site I can have a look at what it’s about and we can chat further. Thanks Irena

  3. I am Spanish, I eat gazpacho everyday in summer. Your gazpacho recipe could be delicious, I do not know, but it is not true gazpacho and I am sure it will not taste gazpacho.

    1. Check out some of the brand of ready-made gazpacho in your supermarket, you would be surprised how many of them don’t have bread. I think because these days more and more people are gluten intolerant, bread free gazpacho is becoming more common. Since this is a paleo website, no bread in the soup 🙂

  4. I was served this soup Atari. Friends house and it was absolutely delicious. I asked my friend for the recipe and she sent me here. I would just like to know whether it can be made a day ahead. I know traditional gazpacho soup works well if made in advance so the flavours get a chance to deepen. But I note yous specifically say its best made on the day. Pls can you advise.

    Many thanks. It’s summer here in Australia and I can see me making this a lot these holidays.

    1. Yes, absolutely. I just think it’s always so nice when it’s fresh but the flavour will continue to develop overnight, like with any soup. Store away!

  5. I really enjoyed preparing and eating this soup. I didn’t miss the bread. It did taste better the next day when it was super cold and the chilli gave the soup a lovely kick. I’m trying your marjoram chicken next, it’s marinating and smells amazing. Great website with recipes. Thank you.

  6. Thank you so much for posting this delicious recipe! My daughter is recovering from jaw surgery and loved it! Thank you for helping me ensure she gets plenty of healthy veggies during this time.

    1. Oh was it? I wonder if the chilli I added was just not very spicy as mine had a nice kick but wasn’t too hot. I’ll amend the recipe for 1/2 chilli but you can also omit it altogether.

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