Did you know that when you go to an Italian restaurant on a hot summer night and order
a chilled bowl of refreshing tomato Gazpacho you may be getting a hidden does of gluten?
Many traditional recipes use a piece of bread to thicken the blend, so if you’re sensitive to gluten,
be sure to ask next time you eat out at Ricardo’s.
( A lot of my Rapid Refresh & Reboot members ask about going gluten-free, and it’s something we’ll
be exploring when we start on July 12th in my 5-week program – are you interested? Still 15 spots open!)
Gazpacho means different things to different people – basically it’s a cold veggie soup
with some vinegar added to it.
This soup really pops the taste buds and adds bright, vibrant color to meals, filling up your senses
and your tummy with a variety of flavors and fiber.
Here is my simple, delicious and gluten-free version that you’ll love on a hot afternoon:
2 pounds rip tomatoes, washed, cored and roughly chopped (dice & reserve a few pieces as garnish)
1 red pepper, washed, seeded, roughly chopped (dice & reserve a few pieces as garnish)
1 cucumber (if it’s a Kirby with thick skin, peel it) and, you guessed it, roughly chopped
(dice & reserve a few pieces as garnish)
3 cups low-sodium tomato juice
2 cups water
1 garlic clove, peeled
1/4 cup red onion, roughly chopped
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil + a little extra for garnish
a few grinds of freshly ground black pepper
1. Place all in a blender and blend until smooth.
2. Refrigerate for at least 1 hour to chill and allow the flavors to marry.
3. Serve in chilled bowls with a few diced veggies and an extra drizzle of olive oil as garnish.