As a child, I would spend majority of my summers in the Mediterranean. Mainly in Catalonia. My parents adore Spain as it’s scenically beautiful, sunny and the food is just out of this world. What is not to love.
Luckily, this August, im going on a family vakay back to this one spot that I have wonderful childhood memories of, Calella. It’s a photogenic Seaside town on the north east coast of Barcelona that is filled with perfectly white houses, cute little boats and sandy beaches.
Calella was the first place I ever tried gazpacho. I was about 14 and was still going through that faze of being a fussy eater. The idea of a chilled soup seemed strange to me as soups were something I associated with cold winter evenings or when I was sick, not to be consumed when its 30c + outside. My parents were adamant for me to try it and to shut them up I took a slurp of this chilled tomato based soup. To my surprise, it wasn’t terrible, it was in fact gorgeous. Fresh, sharp and light. Just want I needed when my appetite was non existence as it was too hot to eat anything.
Even how much I adore Asian cuisine, I can’t deny the glorious flavours of Catalonia. Pan con tomate, patatas bravas, paella, fresh seafood, fresh everything, the list is endless. I can not fault the Spanish on their food. It has inspired my diet in a big way and I want to spread the word! SPANISH FOOD IS GREAT!
So let me introduce you to the my version of Gazpacho! Cold summer soups are favourite of mine and they can be blitz up under 10 mins. Pretty nifty huh?
Traditionally, Gazpacho contains bread in it however I wanted to lower the calories and make it gluten free friendly for my celiac readers. Plus, I’m sure a lot of you are trying to get bikini body ready. Light summer soups are here to save the day!
Perfectly ripe tomatoes, zingy cucumber, fresh herbs, crunchy peppers, garlic, splashes of tart sherry vinegar and a cheeky dash of tabasco is all is needed for this sunshine extravaganza. Topped off with peppery watercress, extra fresh herbs, whole baby tomatoes and even more cucumber to give it that extra taste of summer.
Just 1 blender required for this gazpacho recipe! Throw it all in, blitz, and chill. In less than an hour you have enough soup to feed your mates, your family – or just yourself for the week. Either way, this gazpacho recipe without bread is a winner.
Refresh yourselves this raw vegan gazpacho recipe. It’s a crowd pleaser and defo a great side to have at any barbecue. If I haven’t convinced you yet, it’s also:
- Summer perfect
- Crowd pleasing
- Super cool
- Dairy Free
- Easy as pie
This best gazpacho recipe serves about 3 – 4 people so it’s great for a light, midweek meal or to make for your lunches for work. If you wanted to make it for the entire family or for a gathering, double or triple the amount of ingredients.
If you do make this ‘Gluten Free Gazpacho’ recipe or any similar dishes like ‘Beetroot, Tomato & Strawberry Chilled Soup’, ‘Vegan Supergreen Pho‘ & ‘Vegan Miso Sweetcorn Soup’ then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
- 1kg very ripe tomatoes, diced
- 1 ripe red pepper & 1 green pepper, deseeded and diced
- 1 Large cucumber, peeled and diced
- 2 cloves of garlic, peeled, crushed & Minced
- 150ml extra virgin olive oil
- 2tbsp sherry vinegar
- 1 TSP Celery Salt
- 1 TBSP, Tabasco
- 1 Heaped tsp, Fresh Chopped Basil
- 1 Heaped tsp, Fresh Chopped Parsley
- Black Pepper, To Taste
- Fresh Baby Tomatoes, Diced Cucumber, Herbs, Spring Onion, Etc
- In a food processor, place the tomatoes, cucumber, crushed garlic and chopped peppers in a food processor and blitz until smooth.
- Season with celery salt, pepper, the herbs and add the oil, sherry vinegar tabasco to the mix.
- Pour the soup into a bowl and place in the fringe until completely chilled.
- Serve into individual bowls and top off with extra summery ingredients.