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  • Jefferson Adams
    Jefferson Adams

    Great Summertime Gazpacho (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    A good Gazpacho soup is a thing of joy that will put a smile on your face, and leave you begging for more warm days to relish this chilled delight. This particular Gazpacho recipe is easy to make, and delivers big flavor, along with a cool refreshing punch to the palate.

    Ingredients:
    4 Roma tomatoes, quartered
    2 cucumbers, peeled and halved
    1 large sweet onion, peeled and halved
    1½ cups green bell pepper, diced
    ⅓ cup chopped fresh chives
    4 ounces (1 jar) diced pimentos, drained
    4 cups tomato juice
    ⅓ cup olive oil
    ½ cup red wine vinegar
    ¼ teaspoon red pepper hot sauce
    1½ teaspoons salt
    ¼ teaspoon ground black pepper
    1 cup gluten-free croutons (optional)

    Directions:
    In a blender combine two tomatoes, one cucumber, half an onion, one quarter green bell pepper, pimentos and ½ cup tomato juice. Pureé the vegetables for 30 seconds or so.

    In a large bowl mix vegetable pureé with remaining tomato juice, ⅓ cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled.

    Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls. Garnish with chives and gluten-free croutons as desired. Top with additional vegetables as desired.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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