Gluten Free Gazpacho Recipe

 

 

 

Gluten Free Gazpacho Recipe
 
Prep time
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Gluten Free Gazpacho Recipe
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 3 cups Campbell's Tomato Juice - gluten free
  • 2 cloves garlic, minced
  • ½ of red onion, sliced
  • 3 hard boiled eggs, cut into wedges
  • 1 zucchini, diced
  • 1 cucumber, diced
  • 5 Roma tomatoes, diced
  • 2 stalks celery, diced
  • ¼ cup olive oil
  • 2 tablespoons sugar
  • salt and pepper
  • fresh cilantro, chopped
  • 1 pound shrimps, shelled and deveined
  • ½ lime, juiced
Instructions
  1. In a blender, combine red onion and garlic. Pulse until finely chopped then add half of the zucchini, half of the cucumber, half of the tomatoes, half of the celery, tomato juice, lime, olive oil and season with salt and pepper. Pulse for about 3 to 5 seconds just to get a rough consistency. You can refrigerate for 1 hour before serving.
  2. Grill or saute the shrimp until opaque. Set aside.
  3. Ladle the soup into bowls, top with the remaining vegetables, grilled shrimps and garnish with eggs and cilantro leaves. Serve

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Gluten Free French Onion Soup

 

 

 

Gluten Free French Onion Soup
 
Prep time
Cook time
Total time
 
Gluten Free French Onion Soup
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 4 yellow onions
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 (32 oz) Pacific Free Range Chicken Broth - gluten free
  • 2 cups water
  • ½ teaspoon sugar
  • salt and black pepper
  • 1 tablespoon Bob's Red Mill All Purpose Flour - gluten free
  • parmesan cheese, grated
Instructions
  1. Peel onions and thinly sliced.
  2. Melt butter with olive oil in a large deep pan over medium low heat. Add the onions and saute until wilted about 15 minutes. Season with salt and pepper and sugar.
  3. Turn the heat up to medium and continue caramelizing for about 30 minutes stirring every few minutes until the onions are deeply browned.
  4. Add the broth, flour and water stirring to incorporate scraping the bottom of the pan. Bring to a boil then lower and partially cover the pan. Simmer for about 45 minutes until slightly reduced. Stirring occasionally.
  5. Transfer soup into oven safe serving bowls and top with grated cheese. Arrange bowl into a baking pan. Broil or bake at 350 degrees until cheese has melted. Serve
Notes
You can also use more broth instead of water. I just prefer mine more watery.

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