If you love cold summer soup recipes, make sure to also try our sweet corn gazpacho and our green tomato gazpacho.
What makes this the best gazpacho recipe
We were given a version of this recipe many years ago and haven’t made another gazpacho recipe since. We’ve even had some Spanish friends tell us that this is THE BEST GAZPACHO they’ve ever eaten. The unique process of salting and freezing the vegetables before blending them helps to break them down and draw every bit of delicious flavor from them. This Andalucian-style gazpacho is made with the freshest vegetables and healthy olive oil so you can feel great about eating many bowls of it. It’s based on J. Kenji López-Alt’s recipe with a few minor changes. Instead of soaking bread in the juices from the vegetables, we skip the bread. White bread isn’t something we normally have on hand so we looked for an alternative that mimics the creamy texture. Extra olive oil, which is rich, creamy, and healthy, does the trick. We’ve taste-tested both recipes and the version with the bread is a tiny bit creamier and this gluten-free version is a tiny bit fresher-tasting. It was hard to pick a favorite but the gluten-free gazpacho won out in the end.
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Did you make this?
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