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FODMAP Free Gazpacho

FODMAP Free Gazpacho

FODMAP Free Gazpacho
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This is a delicious FODMAP Free adaptation of Gazpacho -- a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia.
  • 1 cup peeled cucumber, chopped
  • 1 cup red bell peppers, chopped
  • 6 vine ripe tomatoes (approximately 1½ pounds)
  • 3 bunches green onions, chopped *
  • 2 teaspoon ground cumin
  • 3 cups tomato juice
  • 1 tablespoon lime juice
  • ¼ cup rice or white wine vinegar
  • ¼ cup olive oil
  • ½ tablespoon kosher salt
  • 1 teaspoons coarse ground black pepper
  • fresh basil leaves, sliced (for garnish)
  1. Cut the cucumbers, bell peppers and tomatoes into chunks.
  2. Pulse each vegetable individually in a food processor fitted with a steel blade until coarsely chopped. **
  3. Finely chop the green onions. *
  4. In a large bowl, combine all vegetables.
  5. In a separate bowl, whisk together the cumin, tomato juice, vinegars, olive oil, salt and pepper. Combine the vegetables and the tomato juice mixture and combine well.
  6. Chill at least 2 hours before serving. ***
* Be sure to use only the green part of the green onions.

** It is important to pulse the vegetables separately because of their different textures.

*** The soup can be made the night before. The longer the gazpacho sits, the more the flavors develop.



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  1. To Celebrate Labor Day - Enjoy this FODMAP Free Menu - Living FODMAP Free

    […] FODMAP Free Gazpacho […]

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