Low FODMAP Gazpacho
Are you a fresh salsa fan? If your answer is yes, then you’ll love this soup! Zippy hints of basil, a creamy tomato base, and pops of red pepper are all bundled up in this delicious chilled soup. To keep this recipe low FODMAP, it’s important that you use ripe common tomatoes and avoid using Roma tomatoes or cherry tomatoes, as these are higher in FODMAPs.
Low FODMAP Gazpacho
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Category
Appetizers
Servings
4-6
Ingredients
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ripe common tomatoes, 24 ounces (about 4 to 5 large tomatoes, ideally vine-ripened)
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scallion tops, green tops only, ½ cup, finely sliced
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cucumber, 1 small
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red bell pepper, 1 large
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fresh basil, ¼ cup, tightly packed with leaves
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garlic scape powder, ½ teaspoon
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extra virgin olive oil, ¼ cup
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red wine vinegar, 1 tablespoon
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fine sea salt, ½ teaspoon
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black pepper, 10 grinds
Directions
For this recipe, you will need a food processor or powerful blender and a small bowl.
Remove the core from the tomatoes and de-seed (you should end up with about 18 ounces of tomatoes once you remove the seeds). Save 2 tablespoons of tomato seeds and place in a small bowl for garnish. Finely dice 2 tablespoons of tomato and add to the garnish bowl. Cut the remaining tomato into 1 inch chunks and place in the food processor.
Finely slice the green leaves of the scallions. Put 1 tablespoon aside for garnish and the rest into the food processor.
Peel and deseed the cucumber. Finely dice 2 tablespoons and place in the small garnish bowl. Cut the remaining cucumber into 1 inch chunks and place in the food processor.
Deseed the red bell pepper, finely dice 2 tablespoons for garnish, then cut the remaining pepper into 1 inch chunks and place in the food processor.
Roughly chop the fresh basil. Place the chopped basil, garlic scape powder, olive oil, salt, and red wine vinegar into the food processor bowl along with the cucumber, pepper, scallion tops, and tomatoes. Season generously with black pepper (about 10 grinds).
Process on high for 2 to 3 minutes until the veggies have been fully blended into a smooth and thick liquid. Check the consistency, and if the mixture is more like a puree than soup, you’ll need to thin it (how liquidy the mixture is will depend on the water content of your tomatoes).
Foodie tip: We added 4 tablespoons of water and then blended the soup again until it was more soupy and less puree.
Then taste and season with salt and pepper. To allow the flavors to deepen, place in the fridge to chill for at least 2 hours.
Serve chilled and top with a spoonful of the finely chopped scallion/cucumber/pepper/and tomato seeds from the garnish bowl. Decorate with small basil leaves and a couple grinds of black pepper. Enjoy!