Low FODMAP Gazpacho

Our Low FODMAP Gazpacho has garlic and onion favor, but won't upset your tummy!

Low FODMAP Serving Size Info: Makes about 4 cups (960 ml); 4, (1 cup/240 ml) servings

Course: Appetizer, Dinner & Lunch, Soup

Cuisine: Spanish

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Makes: 4 Servings

Calories: 125 kcal

Author: Dédé Wilson

2- pounds (910 g) fresh super-ripe red tomatoes, peeled, seeded, cored and very finely chopped
1 cup (70 g) very finely chopped scallions, green parts only
Half a hothouse English cucumber, about 6-inches (15 cm), peeled, seeded and very finely chopped
½ green bell pepper, cored, very finely chopped
½ red bell pepper, cored, very finely chopped
2 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent, plus extra
1 to 2 tablespoons red wine vinegar, or sherry vinegar
Kosher salt
Freshly ground black pepper
Tabasco; optional
Fresh herbs; optional, such as marjoram or basil
Hunk of sourdough bread, equivalent to a large slice, torn into bite-sized pieces

Stir together your chopped tomatoes, with any juice, with the scallions, cucumber and bell peppers in a nonreactive bowl. Stir in 1 tablespoon of the garlic-infused olive oil. Add about a quarter of the soup mixture to your blender carafe and purée, then stir the purée back into the main mixture.
Taste and add vinegar to taste along with salt and pepper. Add Tabasco if you like. The soup is ready to serve but I think it is even better after it has sit for about 1 hour for flavors to meld. You can also refrigerate it in an airtight container for up to 1 day, but the brightness of the vegetable flavors will mute.
For the croutons, heat some of the extra Garlic-Infused Oil in a nonstick pan over medium-high heat, add the sourdough bread chunks and sprinkle with some salt. Toss to coat with oil and cook until toasted and golden brown, tossing several times during cooking for even browning; set aside.
Serve the gazpacho in bowls, or small glasses for sipping. A larger glass for an appetizer, or a tiny glass for a passed hors d’oeuvres is fantastic.
Drizzle with remaining 1 tablespoon Garlic-Infused Oil right before serving and add fresh herbs if you like. Top with crunchy croutons and serve. SUMMER IN A BOWL!

To Peel Tomatoes: Bring a large pot of water to a boil. Drop whole tomatoes into the water and blanch for about a minute or until the skin slips off easily. Carefully remove from water and drain. Allow to cool until you can handle them comfortably. Slip off the peels and discard. Slice in half crosswise and squeeze out and discard the seeds. I use my fingers to help. Your tomatoes are now ready to chop. Chop them on a cutting board that will catch all the juice and add that to your recipe as well.

Nutrition Facts

Low FODMAP Gazpacho

Amount Per Serving

Calories 125 Calories from Fat 63

% Daily Value*

Fat 7g11%

Sodium 1mg0%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.