Gluten-Free Cucumber Gazpacho
By the Gluten Free Recipes team ·
This vibrant and refreshing gazpacho offers a cool, crisp cucumber base brightened by fresh herbs and a hint of garlic. It's a perfect chilled soup for warm days, delivering a light yet satisfying flavor profile with a smooth, blended texture.
At a glance: This easy soups and stews recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 10 ingredients — including certified gluten-free vegetable stock, cucumbers, diced green bell pepper — 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 Cucumber Gazpacho: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. 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 Cucumber Gazpacho: This recipe is naturally gluten-free, relying on fresh vegetables and certified gluten-free stock. It avoids any gluten-containing grains or ingredients.
Ingredients
- 6 cups certified gluten-free vegetable stock
- 2 large cucumbers, peeled, seeded, and roughly chopped
- 1 cup diced green bell pepper
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro or parsley, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime or lemon juice
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
In a large blender or food processor, combine the chopped cucumbers, diced green bell pepper, diced red onion, minced garlic, and fresh cilantro or parsley. Pulse a few times until the vegetables are coarsely chopped, about 30 seconds.
- 2
Add the certified gluten-free vegetable stock, extra virgin olive oil, and fresh lime or lemon juice to the blender. Secure the lid and blend on high speed until the mixture is smooth and creamy, which should take about 1-2 minutes.
- 3
Season the gazpacho with salt and black pepper to your taste. Blend for another 15-30 seconds to ensure the seasonings are well incorporated throughout the soup.
- 4
Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 20 minutes to allow the flavors to meld and the soup to chill thoroughly. For best results, chill for at least 1 hour.
- 5
Before serving, give the gazpacho a good stir. Taste and adjust seasoning if needed. Serve cold, garnished with a drizzle of olive oil, fresh herbs, or a dollop of gluten-free sour cream if desired.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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