Easy Gazpacho Soup Recipe (Gluten-Free Version Available)
Maureen Gil
Bring a taste of Spain to your table with this Easy Gazpacho Soup, a refreshing and vibrant dish perfect for warm days, with a gluten-free option available.
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Instructions
Blend the tomatoes, cucumbers, red bell pepper, garlic, and sherry vinegar together until very smooth. You can use a blender, food processor, or handheld immersion blender.  Add the toasted bread into the blended tomato mixture and press it down so it is completely submerged, then let it sit for about half an hour, or at least until the bread is soaked and fully moistened. This is going to make the bread easier to blend into the gazpacho- the bread is the thickening agent in this recipe.
Blend the bread into the tomato mixture until it is fully combined. Â
Set a fine mesh sieve (add a link to one) over a bowl. Working in batches, press the contents of the blender or food processor through the sieve, pressing the soup through with a rubber spatula. Rinse out the empty blender carafe then return the strained soup to the blender along with the water (if needed) and blend for 10 seconds.Â
Finishing the Gazpacho: Slowly pour the olive oil into the soup in a very thin stream as the blender or food processor runs on low speed. This will emulsify the oil into the soup and give the gazpacho a silky texture. Once all of the oil has been added, turn off the blender and place the soup into the refrigerator to chill for 30 minutes to an hour. The idea is to get the soup chilled but not icy cold - that way the flavors still sing. Wait to season the gazpacho until after it has chilled so it does not get overly salty tasting as it cools.
Meanwhile, make the croutons: Dice the remaining sourdough slices into 1/4-inch cubes using a bread knife. Toss them in the olive oil, smoked paprika, and kosher salt in a medium saute pan on the stovetop over medium-high heat until crispy and golden brown. Set aside to cool.Â
Serving Instructions: Remove the gazpacho from the refrigerator and season with kosher salt, tasting as you go until you are happy with the balance. and ladle the chilled gazpacho into chilled soup bowls, shot glasses, or serving vessels of your choice. Garnish with the croutons, a pinch of smoked paprika, finely diced cucumber, and a drizzle of olive oil.Â
Notes
For a gluten-free version, simply omit the bread or use gluten-free bread. The soup will be slightly less thick but just as flavorful.
Soaking the bread in the tomato mixture is crucial for achieving the right texture in the gazpacho.
Straining the soup through a fine mesh sieve ensures a smooth and refined texture.
Emulsifying the olive oil into the soup enhances its silky texture and rich flavor.
Chilling the gazpacho allows the flavors to meld together, but avoid over-chilling as it can dull the flavors.
Seasoning the gazpacho after chilling helps to accurately gauge the saltiness.
The homemade croutons add a delightful crunch, but for a gluten-free option, consider alternative garnishes like chopped nuts.
Additional garnishes like chopped hardboiled eggs, diced onion, Serrano ham, scallions, or bell peppers can add variety and cater to different tastes.