Jeri’s Gazpacho

One of the things I’ve missed most since going gluten free is Gazpacho, but my recipe calls for a past made of bread crumbs and olive oil and this mixture is what turns a giant bowl of salsa into a rich, creamy summer soup. Problem is, when the weather is warm enough to crave Gazpacho, it’s too warm to turn on the oven to bake bread in my Arizona home. Happily the problem was solved for me last week when I discovered Udie’s gluten free bread at Trader Joe’s. It’s the first commercially made gluten free bread I’ve found that isn’t heavy as a brick and actually tastes like bread.

I’ve made the recipe twice with this bread and it’s as good as the original, so I now can share it with you all.


1/4 large sweet onion (or 1/2 small)

3 or 4 cloves garlic

3 Serrano chilies (pith and seeds removed)

Put above items into food processor and process until very fine then add:

1 English cucumber (peeled and seeded)

1 lbs tomatoes ( seeded) – may use canned

2 red bell peppers (pith and seeds removed)

1 tsp dry Basil

2 tsp dry Dill Weed

1/2 tsp salt

1 tsp -sugar

process into a coarse puree and pour into a large bowl next:

2-3 oz French Bread

2 oz Extra Virgin Olive Oil

1 tsp Balsamic vinegar

1-2 tbsp Red Wine

one 12 oz can of V-8 vegetable juice

Put the bread into the food processor and process until fine crumbs. With processor still on, slowly add olive oil till mixture forms a shiny paste. Add the remaining ingredients and blend thoroughly. Pour into the bowl of pureed vegetables and mix. Chill at least 2 hours before serving. Keeps 2-3 days in refrigerator but it’s best the first day.

Serve with bowls of diced condiments such as cucumber, red bell pepper, zucchini, avocado, green onions and sour cream. I always serve Poblano or green jalapeno sauce on the side.


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