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My Spicy Andalusian Gaspacho without Wheat

My Spicy Andalusian Gaspacho without Wheat

My Spicy Andalusian Gaspacho without Wheat

My Spicy Andalusian Gaspacho without Wheat. Today cold soup – yes cold, but perfect for Andalusian sizzling hot summers! Every country has its own cooling or warming treat and this is Spain’s Southern treat…

In Poland we make “Chłodnik” beet and cucumber cold soup, and in Andalusia they make it from tomatoes. In fact, it’s been a quite a while that I’ve wanted to share with you this culinary proposal, because it’s just delicious. Perfect for the admirers of tomatoes and I’ll go so far as saying it’s a must!

Next to the famous Gaspacho in southern Spain there is also another very popular cold soup called Ajo Blanco, garlic and almond soup. Yes, you read it right first time, it is raw garlic and almonds! However, it too is  fabulously delightful! I made a hot version of it though! Returning to the main hero for today, the famous Gaspacho soup, my version will tease your tongue a little with its spicy touch! Ready? Let’s begin … My Spicy Andalusian Gaspacho without Wheat.



  • time: 1 hour
  • difficulty: easy
  • diet: plant-based / vegan: no meat, fish, eggs, dairy, wheat nor sugar


  • 5 large tomatoes
  • 1 larger cucumber
  • 1 medium, red onion
  • 1 clove of garlic
  • A slice of rye bread
  • 1/2 cup olive oil
  • 1 tablespoon of apple cider vinegar
  • Himalayan or sea salt
  • 1 flat spoon of black pepper
  • A generous pinch of cayenne pepper


  1. I wash, peel the tomatoes, remove the seeds from the center and cut into small pieces
  2. I peel the cucumber, remove the seeds and cut it into small pieces
  3. I peel and cut onion and garlic
  4. Next I mix the prepared vegetables together, add salt and let them rest for 15 minutes to combine the flavors. When they release the juices I press it even more, and separate the veggies into another bowl
  5. I put the bowl into the freezer for 15 minutes. Into the left juices on the side I dip a slice of bread
    Then I take the vegetables out of the freezer and leave for 5 minutes to gently defrost
  6. Next I put them into the blender together with the juice soaked bread and blush at high speed, gradually pouring olive oil, apple cider vinegar. I also add salt, black pepper and cayenne
  7. Serve with your favorite herb. My favorite for this dish is basil or thin chives…yum!



Sharing is caring, so you if I could ask for your help to share this good for the body and soul recipe with your loved ones and your friends my heart will be utterly grateful.

Thank you,

Daria x

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