Starting with fresh salsa eliminates the prep time of the vegetables making this gazpacho ready to refrigerate in less than 15 minutes.
By Debra Smith
Gluten-Free Summer Gazpacho
- Total Time: 20 mins
- Yield: 4 cups 1x
Description
Starting with fresh salsa eliminates the prep time of the vegetables making this gazpacho ready to refrigerate in less than 15 minutes.
Ingredients
Scale
- 1 container Sabra Homestyle Salsa, Medium
- 1 container Sabra Roasted Garlic Salsa, Medium
- 1 Tablespoon fresh lemon juice
- 4 Tablespoons extra-virgin olive oil
- 2 Tablespoons sherry vinegar – this little addition makes the soup so no substitutions
- 1 cup English cucumber, seeded and chunked (no need to peel)
- 2 cups cubed Gluten-Free French bread (I use Schar brand, but any gluten-free bread will work)
- Water – if needed – to thin soup to your liking
- Halved cherry tomatoes for garnish
- English cucumber moons for garnish
- Salt & Pepper to taste
Instructions
- In a small bowl, halve the cherry tomatoes, slice a cucumber moon for each serving and set aside for garnish
- In a blender, combine 1 container of salsa (doesn’t matter which one you start with) with lemon juice, sherry vinegar, olive oil and bread. Turn the blender on, slowly increase the speed to the highest setting and blend until smooth, stopping the blender to scrape down the sides of the bowl with a rubber spatula as needed
- Add the second container of salsa and the cucumber; blend until completely smooth, about 1 minute
- Transfer to a large bowl, adjust seasonings if needed; cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day
- Pour the gazpacho into small jars and garnish each with a cucumber slice and a few of the halved cherry tomatoes
- Prep Time: 20 mins
- Category: Side
