Gluten-Free Almond Gazpacho
By the Gluten Free Recipes team ·
This chilled almond gazpacho offers a refreshing and creamy texture, bursting with bright, savory flavors. Toasted almonds lend a nutty depth, while fresh vegetables provide a delightful crunch in every spoonful.
At a glance: This easy soups and stews recipe yields 4 servings in about 50 minutes (20 min prep, 30 min cook). It uses 11 ingredients — including certified gluten-free chicken or vegetable stock, blanched slivered almonds, diced cucumber — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Almond Gazpacho: When preparing this soups and stews recipe, exercise caution with all packaged ingredients, particularly stock and vinegar, to ensure they are certified gluten-free. Cross-contamination can occur during manufacturing, so always check labels carefully In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Almond Gazpacho: This recipe is naturally gluten-free, relying on whole ingredients and avoiding any gluten-containing grains. Always ensure your stock and vinegar are certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup blanched slivered almonds, lightly toasted
- 1 cup diced cucumber
- 1 cup diced ripe tomatoes
- 1/2 cup diced green bell pepper
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
Instructions
- 1
In a blender, combine the toasted slivered almonds, diced cucumber, diced tomatoes, diced green bell pepper, diced red onion, and minced garlic. Pulse until the vegetables are roughly chopped and the almonds are broken down.
- 2
Add the certified gluten-free chicken or vegetable stock, extra virgin olive oil, and sherry vinegar to the blender. Blend on high speed until the mixture is smooth and creamy, about 1-2 minutes. If the gazpacho is too thick, you can add a little more stock until your desired consistency is reached.
- 3
Season the gazpacho with salt and freshly ground black pepper to taste. Stir well to ensure the seasonings are evenly distributed. Taste and adjust if necessary.
- 4
Pour the gazpacho into a large bowl or pitcher. Cover tightly and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld and the soup to chill thoroughly. The longer it chills, the more the flavors will develop.
- 5
Serve the chilled almond gazpacho cold. Garnish with a drizzle of olive oil, a few extra toasted almonds, or finely diced fresh herbs if desired.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
