Gluten-Free Heirloom Tomato Gazpacho
By the Gluten Free Recipes team ·
This vibrant gazpacho bursts with the sweet, sun-ripened flavor of heirloom tomatoes, balanced by fresh vegetables and a hint of garlic. It's a refreshing and light chilled soup, perfect for a warm day, offering a delightful medley of textures.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 5m (20 min prep, 45 min cook). It uses 11 ingredients — including certified gluten-free vegetable stock, ripe heirloom tomatoes, 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 Heirloom Tomato Gazpacho: When preparing this soups and stews recipe, ensure all packaged ingredients, including stock and spices, are certified gluten-free to prevent cross-contamination. Be mindful of shared utensils and preparation surfaces that may have come into contact with gluten 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 Heirloom Tomato Gazpacho: This recipe is naturally gluten-free, relying on fresh produce and certified gluten-free stock. It avoids any gluten-containing grains or ingredients.
Ingredients
- 6 cups certified gluten-free vegetable stock
- 2 lbs ripe heirloom tomatoes, roughly chopped
- 1 cup cucumber, peeled, seeded, and roughly chopped
- 1 cup red bell pepper, seeded and roughly chopped
- 1/2 cup red onion, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/4 cup fresh basil leaves, for garnish (optional)
Instructions
- 1
Combine the roughly chopped heirloom tomatoes, cucumber, red bell pepper, red onion, and minced garlic in a large bowl. Let these vegetables sit for about 10-15 minutes to begin releasing their juices.
- 2
Transfer the vegetable mixture to a blender or food processor. Add the certified gluten-free vegetable stock, extra virgin olive oil, and red wine vinegar. Blend until the mixture is mostly smooth, but still has a little texture, which should take about 2-3 minutes.
- 3
Season the gazpacho with salt and black pepper to your liking. Stir well to ensure the seasonings are evenly distributed throughout the soup.
- 4
Pour the gazpacho into a clean container, cover it tightly, and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld and the soup to chill thoroughly. The longer it chills, the more the flavors will develop.
- 5
Before serving, give the gazpacho a good stir. Taste and adjust seasoning if necessary. Ladle the chilled gazpacho into bowls and garnish with fresh basil leaves, if desired, for an extra burst of freshness.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
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