20 min

Gluten Free Tomato Gazpacho

Name: Gluten Free Tomato Gazpacho
Cook time: 20 min
Yield: 4
Ingredients: 1.00 kg French Tomatoes; x 0.50 cucumber; 150.00 g chickpeas; 1 mild green chili or 1⁄2 green pepper; x 1.00 small white onion; 1.50 cloves Drôme White Garlic PGI; 3.00 tbsp sherry vinegar; 50.00 ml Vallée des Baux-de-Provence Olive Oil PDO; x 0.50 lemon; Salt & Pepper; Manchego; Green Olives

By Géraldine Leverd, Food Blogger

Great gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a sub-standard specimen. Go for gold! Er—red? Have a look at the Live Replay of the recipe here

Ingredients For

French Tomatoes

2 lbs See the article
cucumber x 0.50
chickpeas 0.75 cup
1 mild green chili or 1⁄2 green pepper
small white onion x 1
Drôme White Garlic PGI

1.50 cloves See the article
sherry vinegar 3 tbsp
Vallée des Baux-de-Provence Olive Oil PDO

1.60 fl oz See the article
lemon x 0.50
Salt & Pepper
Manchego
Green Olives

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Preparation

Peel the tomatoes (optional). Bring water to boil. Then, notch the tomatoes by forming a cross. Place the tomatoes in boiling water for 30 seconds to 1 minute. Drain them and run them under cold water. Peel the tomatoes and remove the stalk.

Prepare the gazpacho. Drain the chickpeas and roughly chop the cucumber, onion, garlic, and green chili or pepper.

In a blender, place the tomatoes, cucumber, chickpeas, onion, garlic cloves and mild green chili or pepper. Add the sherry vinegar, olive oil, the juice of half a lemon, a pinch of salt and pepper. Mix everything until you get a homogeneous consistency.

Serve the gazpacho. Serve the gazpacho cold in a deep plate or small verrines as an aperitif. You can garnish the gazpacho with finely chopped tomatoes, cucumber, and manchego cheese. I also added some olives and chickpeas.