Gazpacho - Gluten & Oil Free - 4 servings

modified from several recipes for no oil, bread or salt

Category: Soups, Stews and Chili

Cuisine: Spanish

Ready in 45 minutes
by kathleenstewartenterline

Ingredients

1 3/4 pounds Tomatoes very ripe - cored & cut into chunks

1 cup Tomato juice

1 cup english cucumber peeled, seeded & chopped

1/2 cup red onion cut into chunks

1/3 cup Pepper, green chopped

1/3 cup Pepper, red chopped

2 cloves garlic smashed

1 small Pepper, Jalapeno chopped

2 tablespoons sherry Vinegar

2 tablespoons Italian parsley or choice of Chives or Cilantro chopped

1 MEDIUM Red Onion halved and thinly sliced

1 small jalapeno or 2 if desired seeded and thinly sliced

1/2 cup Apple Cider Vinegar

1/2 cup water

1 tablespoon brown sugar organic


Directions

1 Core and seed tomatoes over a fine mesh strainer, set over a bowl to catch all juices. Press as much juice out as possible and then add enough bottled tomato juice to total 1 cup. 2.Place all vegetables into a blender and process until smooth. Add vinegar slowly and adjust to taste. 3. Chill for at least 2-4 hours or overnight. When ready to serve garnish with: chopped peppers, onion and cucumbe. OR serve with Pickled Red Onions and Jalapenos and cilantro as garnish Pickled Red Onions and Jalapeños Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and sugar in small saucepan. Bring just to boil, stirring until sugar dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

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