Jeri Mills M.D.

Jeri’s Gluten-Free Gazpacho: recipe

Jeri’s Gluten-Free Creamy Gazpacho
I’ve been playing with my Gazpacho recipe. I always used to do Gazpacho the Spanish way, with (GF) bread. I left out the bread and used avocado which thickens it and makes the soup creamy. It’s even better than before!
Hope you enjoy the recipe:
2 cloves garlic
3 serrano chilies (seeds removed)(the heat comes from the white part around the seeds, so remove it too if you don’t like heat)
1/4 cup sweet onion
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon dried dill weed
1 teaspoon dried basil
one 5.5 ounce can V-8 vegetable juice
1 small avocado or 1/2 large avocado
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 large red bell peppers (seeded and cut into chunks)
1 pound cherry tomatoes
2 large English cucumber (peeled, seeded and cut into large chunks)
Sour cream, diced avocado and habanero sauce to garnish
In a food processor: whirl the garlic, chilies and onion, salt, sugar, dill and basil till very finely chopped.
Add the V-8, avocado, olive oil and vinegar and process till they form a thick emulsion.
Add the bell pepper and process till fine.
Add the tomatoes then pulse till chopped.
Add half the cucumbers and process till the pieces are small, add the remaining cucumber and pulse till the cucumber is in small pieces. (I like to see little bits of veggies so there’s still a bit of a crunch)
Pour into a large serving bowl.
Serve immediately or chill for up to 2 days. (It’s best to chill for at least an hour so the flavors have a chance to meld, but honestly, I usually have a bowl as soon as it’s ready and it’s still yummy!)
gazpacho 2

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