Fifteen minutes and a blender. That is the entire gazpacho situation here. Two containers of salsa replace the usual tomato-chopping step, sherry vinegar sharpens it, olive oil smooths it out, and gluten-free bread thickens the body. Refrigerate for an hour and serve cold with cucumber and cherry tomatoes on top. It is a practical solution for a hot day when turning on the stove is not an option. Adjust vinegar and salt before chilling, not after: flavors mute significantly when cold.
How to Make Gluten-Free Summer Gazpacho
Blending in stages
Start with one container of salsa, the bread, lemon juice, vinegar, and olive oil. Blend until completely smooth before adding the second container and the cucumber. Blending everything at once gives uneven texture. The second pass just needs about a minute.
Bread as a thickener
Gluten-free bread absorbs liquid differently than wheat bread: it can go gluey if over-processed. Add it in chunks and blend in short bursts rather than running the blender continuously. Check the consistency as you go. Two cups is a starting point, not a fixed amount. 
Seasoning and chilling
Taste and season the soup at room temperature, then chill it. Cold dulls both salt and acidity, so season slightly aggressively before refrigerating. An hour minimum in the fridge; overnight gives a cleaner, more cohesive result.
Gluten-Free Summer Gazpacho
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian, Omnivore
Description
Ready in 15 minutes, this chilled soup is bursting with fresh summer flavors. Perfect for a light lunch or a refreshing side.
Ingredients
- 1 container (1 container) Sabra Homestyle Salsa, Medium
- 1 container (1 container) Sabra Roasted Garlic Salsa, Medium
- 1 tbsp fresh lemon juice
- 4 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar
- 1 cup (237 ml) English cucumber, seeded and chunked
- 2 cups (473 ml) cubed Gluten-Free French bread
- Water
- Halved cherry tomatoes for garnish
- English cucumber moons for garnish
- Salt & Pepper
Instructions
- Halve the cherry tomatoes and slice cucumber rounds for garnish.
- In a blender, combine 1 container of salsa, lemon juice, sherry vinegar, olive oil, and bread. Blend until smooth, scraping down the sides as needed.
- Add the second container of salsa and cucumber; blend until smooth (about 1 minute).
- Transfer to a large bowl, adjust seasonings, cover, and refrigerate for at least 1 hour or up to 1 day.
- Pour the gazpacho into small jars and garnish with a cucumber slice and halved cherry tomatoes.
Notes
- For a thinner consistency, add a splash of water while blending.
- Feel free to adjust the amount of sherry vinegar to your preferred level of tartness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
Frequently Asked Questions
Can I make this ahead of time?
Yes, this gazpacho keeps well for up to a day in the refrigerator. The flavors actually improve after several hours of chilling. Just give it a stir and adjust the seasoning before serving.
What does the bread do in this recipe?
The cubed gluten-free French bread acts as a thickener. It blends into the soup and gives it a creamy, substantial texture without adding dairy or cream.
Can I substitute the sherry vinegar?
Red wine vinegar is the closest substitute and will give a similar tang. White wine vinegar works too but will taste slightly sharper. Avoid balsamic, as it will change the flavor profile and darken the color.
