Gluten-Free Tomato Gazpacho Soup


For Soup:
28oz Can Puree San Marzano Tomato
3-4 Garlic Cloves, Chopped & Lightly Sauteed
½ Cup Lightly Sauteed Onion
½ Cup Orange or Yellow Bell Pepper
1-2 Fresh Serrano Chiles (optional, for spice)
¼ Cup Sherry Vinegar
1½ Cup Vegetable Stock (salt free)
½ Cup Olive Oil
1 Whole MyBread Pita – Toasted for 10 Min @ 400 Degrees F and broken into pieces.

For Garnish:
Choose from finely chopped Red Peppers, fresh Tomato, Zucchini, Cucumber, Red Onion, fresh Chive, Parsley, Olives, etc. (choose garnish ingredients to suit your taste)


In a blender, combine all above Soup ingredients except for the olive oil. When blended to a smooth consistency, slowly pour in the olive oil to enrich the Gazpacho.  Pour Gazpacho into individual serving bowls and garnish with your chosen desired toppings. Enjoy chilled.

Serves 4-6

Leave a comment

Comments have to be approved before showing up.