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When I have fresh seasonal produce I like to prepare it as simply as possible. I like the abundant flavors found only in just picked produce to take center stage. Why cover up all that amazing flavor and mask it with copious amounts of seasoning and spice? When I have a garden ripe tomato, still...Read More


4 -6

Total time

260 minutes


  • 2 slices gluten-free bread ((I used a rice and millet bread))
  • 5 medium beefsteak tomatoes (, peeled and cored)
  • 1 large cucumber (, peeled and seeded)
  • 1 orange bell pepper (, cored)
  • ½ sweet white onion
  • 1 clove garlic (, minced)
  • 2 cups canned tomato juice
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • to garnish ((optional):)
  • extra diced cucumber (, red pepper, and onion)
  • olive oil
  • fresh ground pepper


  1. Combine the slices of gluten-free bread with 3/4 cup water. Allow to soak until the bread has absorbed most of the water and is easily masked by a fork, about 15 minutes. Mash the bread with a fork and set aside.
  2. Combine all of the ingredients, excluding the garnishes, and the mashed bread into a high powered blender or food processor. Alternately, if your blender or food processor is not large enough to hold all of the ingredients, you might need to blend in a few batches. It took my blender two batches. Make sure the gazpacho is thoroughly blended and nearly liquid.
  3. Transfer to a lidded storage container and chill in the refrigerator until cold, about 4 hours or overnight. This will give the gazpacho time to cool and the flavors will mingle resulting in an even more delicious soup. To serve, ladle the chilled gazpacho into bowl and top with extra diced cucumber, onion, orange pepper, avocado, a drizzle of olive oil and a touch of pepper. Serve immediately.

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