Gluten-Free Gazpacho

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup cooked protein (shredded chicken, cooked beef, lentils, or beans) 1 cup cooked protein (shredded chicken, cooked beef, lentils, or beans)
• 2 cups diced vegetables (such as bell peppers, zucchini, and cucumber) 2 cups diced vegetables (such as bell peppers, zucchini, and cucumber)
• 1 medium onion, roughly chopped 1 medium onion, roughly chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz, optional) 1 can diced tomatoes (14.5 oz, optional)
• 2 tbsp extra virgin olive oil 2 tbsp extra virgin olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for a thicker soup) 1 tbsp cornstarch mixed with 2 tbsp cold water (for a thicker soup)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste 0.5 tsp black pepper, or to taste

Instructions

1. 1

   Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the roughly chopped onion and minced garlic, sautéing until they become softened and fragrant, about 5-7 minutes. The onions should turn translucent and the garlic will release its pungent aroma.

2. 2

   If you are using cooked protein like shredded chicken or beef, add it to the pot now and stir to coat with the sautéed aromatics. Cook for about 3-5 minutes until heated through and slightly browned on the edges.

3. 3

   Add the diced vegetables (bell peppers, zucchini, cucumber) to the pot and stir-fry for another 2-3 minutes until they begin to soften slightly. This step helps to release their flavors and aromas into the mixture.

4. 4

   Pour in the certified gluten-free stock and add the optional diced tomatoes. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 30-40 minutes. This allows the flavors to meld and the vegetables to become tender.

5. 5

   If you desire a thicker gazpacho, whisk together the cornstarch and cold water in a small bowl until smooth. Slowly pour this slurry into the simmering soup while stirring continuously. Continue to simmer for an additional 5 minutes, or until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Grate zucchini then squeeze out excess moisture in a clean towel — too much water makes baked goods dense.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.