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    Home / Main Courses / Entrees
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    Caprese Gazpacho

    By Alanna Taylor-Tobin on Jul 2, 2015 (updated Mar 16, 2025) / 44 Comments Jump to Recipe

    Italian salad meets Spanish soup in this icy caprese gazpacho filled with the flavors of balsamic vinegar, basil, fresh mozzarella, and loads of tomatoes. A naturally gluten-free recipe. 

    delicious Caprese Gazpacho

    Meet my new favorite soup.

    At least, it will be for approximately 2 more minutes.

    tomatoes in dish

    See, gazpacho is a warm weather thing – something that doesn't really happen here in San Francisco. When it does, it lasts precisely long enough for me to buy gazpacho ingredients, lug them home, make gazpacho, and chill gazpacho. The moment I pour myself a bowl of icy tomato soup, kissed with chile, herbs and vinegar, Karl the Fog rolls in, laughing his ass off. "How do you like your pathetic cold soup now?" I hear him mocking. (Actually, I love Karl because he's keeping my kitchen at a sensible temperature for baking recipes for my book. But still. We have our moments.)

    veg in blender

    The last time Karl foiled my gazpacho plans was about 8 years ago. By the time he took off again and let the sun shine in, we opened the container to find the gazpacho frothing and fermented. We promptly threw it out. Racked with guilt at wasting so many precious tomatoes, I hadn't gazpachoed since.

    sieve

    This time, gazpacho and I got to spend one day together. Inspired by the juicy leavings in the bottom of a bowl of a chopped up caprese salad that Jay's been making (milky mozzarella whey, syrupy balsamic vinegar, peppery olive oil, salt and pepper, basil bits, and most importantly plenty of fresh heirloom tomato juice) I whipped up some gazpacho with similar ingredients, adding cucumber, chile and avocado for some traditional flavors and crunch. I tested the recipe yesterday, when my personal assistant (a.k.a., my really awesome niece) was over. We sweltered and drank cocktails as she entered expenses into a spreadsheet and researched cute electric fans for my studio (a.k.a., our living room) and I pureed tomatoes in the kitchen. We sat down to a couple of cool caprese gazpacho bowls and inhaled the revivifying contents.

    oil drizzled into soup

    Today I made a second round of caprese gazpacho in order to tweak a couple of things and take pictures. Like clockwork, the sky clouded up as I put the final touches on the bowls.

    side shot of Caprese Gazpacho

    Suddenly it was drizzling.

    a lovely bowl of Caprese Gazpacho

    Ah well, this caprese gazpacho is too good to be wasted. Plus it's filled with cheese, so it manages to appeal even on a cooler evening like this one. We accompanied bowls with sweet corn polenta topped with sauteed zucchini and basil pesto, and, shivering, reveled in summer's bounty.

    close up of Caprese Gazpacho

    Many gazpacho recipes call for peeling and seeding tomatoes, but I found that this method works better and is a zillion times easier: chop the tomatoes, pulse them in a food processor, then press them through a strainer, working as much of the liquid bits though as you can. The skin and seeds get left behind, leaving you with a silky puree. In go some chopped ingredients and flavorings, and voilà: buon appetito.

    bowls of Caprese Gazpacho

    Or should I say, "disfrute de su comida?"

    eating Caprese Gazpacho

    *Thanks for reading!  For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this Caprese Gazpacho, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

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    Caprese Gazpacho

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    Italian salad meets Spanish soup in this icy caprese gazpacho filled with the flavors of balsamic vinegar, basil, fresh mozzarella, and loads of tomatoes. A naturally gluten-free recipe. 
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Total: 15 minutes minutes
    Servings: 4 main dish or 6-8 starter servings

    Ingredients

    • 2 1/4 pounds ripe red tomatoes, stem bit removed and cut into large chunks (1 kg) (5-6 cups)
    • 2 medium garlic cloves, crushed and peeled
    • 2 tablespoons finely chopped shallot
    • 1 1/4 teaspoons fine sea salt
    • 1/4 - 1/2 a jalapeño, seeded and minced, or a pinch of cayenne (optional, if you like a bit of heat),
    • 4 ice cubes
    • 2 tablespoons balsamic vinegar, plus more for drizzling (30 ml)
    • 1 tablespoon flavorful olive oil, plus more for drizzling (15 ml)
    • 1 1/2 teaspoons red wine vinegar (9 ml)
    • 2 cups cherry tomatoes, stemmed and halved (or quartered if large) (275 g)
    • 3/4 cup finely diced cucumber (90 g)
    • a large handful basil leaves, finely chopped plus more for garnish (~1/4 cup)
    • a good grating fresh black pepper
    • 2 containers fresh small mozzarella balls (ciliegine), drained and halved or quartered (8-ounce / 225 g)
    • 1 large avocado, chilled, peeled, pitted and cubed
    Prevent your screen from going dark

    Instructions

    • In the bowl of a food processor, combine the tomatoes, garlic, shallot, jalapeño and salt (you may need to blend this in batches depending on the size of your food processor). Puree smooth. Pour the mixture through a fine mesh (though not super-fine, as that will take forever) sieve set over a large bowl. Use a flexible silicone spatula to work the liquid through, pressing on the solids to extract as much of the good stuff as you can. You should have about 4 cups of liquid. Discard the pulp.
    • Add the ice cubes to the tomato juice; they will help chill it down quickly and loosen the mixture a bit which you will want once you add all the goodies. Stir in the balsamic vinegar, olive oil, red wine vinegar, sliced cherry tomatoes, diced cucumber, chopped basil leaves and black pepper. Stir until the ice is melted and the soup is cold. Taste, adding more salt or vinegar if you feel the soup needs it. The flavors will continue to emerge as the soup sits. Serve now, or chill for up to 2 days.
    • When ready to serve, ladle the soup into bowls and top with the mozzarella balls, avocado, and a drizzle of olive oil, and a few torn basil leaves.

    Notes

    Exact quantities will vary based on how sweet/acidic/juicy your tomatoes are, so don't be afraid to tweak things to your liking as you go. Do use the ripest, juiciest tomatoes you can find; heirlooms, beefsteaks, early girls, or dry farmed tomatoes are all good options. Look for specimens that feel heavy for their size and are uniform in color.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 358kcalCarbohydrates: 22gProtein: 17gFat: 24gSaturated Fat: 9gCholesterol: 45mgSodium: 1111mgPotassium: 1113mgFiber: 7gSugar: 12gVitamin A: 3070IUVitamin C: 62mgCalcium: 335mgIron: 1.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    bowl of Caprese Gazpacho

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    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Dena Testa Bray says

      July 02, 2015 at 9:44 am

      This looks delicious. Thanks so much.

      Reply
      • Alanna says

        July 06, 2015 at 5:21 pm

        Thanks Dena!

        Reply
    2. Union of Food says

      July 02, 2015 at 10:43 am

      Wow what an interesting recipe, we will have to give this one a try next time. Thank you :)

      Reply
      • Alanna says

        July 06, 2015 at 5:21 pm

        Thanks, and you're welcome! :)

        Reply
    3. Christine // my natural kitchen says

      July 02, 2015 at 11:35 am

      Alanna this looks amazing! We have had a bit of a chilly thing going on here - so unusual - but this weekend is supposed to warm up and your soup looks like the perfect way to enter the world of gazpacho. I've actually never made it before. Can't wait! xo

      Reply
      • Alanna says

        July 06, 2015 at 5:21 pm

        Ooh, I think you will love gazpacho. Let me know if you give this a try. Thanks so much for the kind note, Christine! :)

        Reply
    4. Aysegul Sanford says

      July 02, 2015 at 12:09 pm

      Amen to not having to peel tomatoes for gazpacho!
      Ahh how much I love those gorgeous tomatoes flavored with jalapenos and balsamic vinegar...
      Sounds and looks incredible..

      Reply
      • Alanna says

        July 06, 2015 at 5:20 pm

        Aw, thank you Aysegul!

        Reply
    5. Katrina @ Warm Vanilla Sugar says

      July 02, 2015 at 4:20 pm

      This flavour is so lovely. Definitely digging the fresh mozzarella in there!

      Reply
      • Alanna says

        July 06, 2015 at 5:20 pm

        Thanks lady!

        Reply
    6. CaliZona says

      July 02, 2015 at 5:56 pm

      Hahaha, Karl the fog! I know him all too well!! This is such a great gazpacho with the addition of fresh mozzarella! Sounds incredible and sounds like you guys had a lot of fun!

      Reply
      • Alanna says

        July 06, 2015 at 5:19 pm

        Haha, totally! Thanks lady!

        Reply
    7. Tessa | Salted Plains says

      July 02, 2015 at 7:16 pm

      Gazpacho is one of my most very favorite things about summer and this version sounds so incredibly good. I am most definitely going to try your strainer method too. Beautiful, Alanna!!

      Reply
      • Alanna says

        July 06, 2015 at 5:19 pm

        Aw, thank you so much Tessa!

        Reply
    8. Cathleen says

      July 02, 2015 at 9:37 pm

      I have never tried gazpacho before! But anything filled with cheese is okay in my book!

      Reply
      • Alanna says

        July 06, 2015 at 5:18 pm

        Haha, word!

        Reply
    9. Lucy Eats says

      July 02, 2015 at 10:18 pm

      Beautiful photos! I love gazpacho with a slice of chewy bread!

      Reply
      • Alanna says

        July 06, 2015 at 5:18 pm

        Yum!

        Reply
    10. valentina | sweet kabocha says

      July 03, 2015 at 10:39 am

      Oh I love gazpacho!!! I only need to find a vegan replacement for mozzarella to try your version, that seems delicious!! ^_^

      Reply
      • Alanna says

        July 06, 2015 at 5:18 pm

        Ooh, let me know what you find! You could leave it off and it'd still be delicious. :)

        Reply
    11. Gerry @Foodness Gracious says

      July 03, 2015 at 3:43 pm

      Delicious as always!!

      Reply
      • Alanna says

        July 06, 2015 at 5:17 pm

        D'aw, thanks! :)

        Reply
    12. Lynsey Walker says

      July 04, 2015 at 11:59 am

      this looks amazing and i think i would totally eat rain or shine, cold temps or hot! love the method of straining the tomatoes!! Definitely making when i get a tomato bounty. xo

      Reply
      • Alanna says

        July 06, 2015 at 5:17 pm

        Haha, Thanks Lynsey! Let me know if you give it a go - it's so easy and satisfying. <3

        Reply
    13. _our food stories_ says

      July 05, 2015 at 1:28 am

      absolutely in love with these pictures!! and it looks so delicious <3

      Reply
      • Alanna says

        July 06, 2015 at 5:16 pm

        Gah! That means so much coming from you - thank you! <3

        Reply
    14. Laura (Tutti Dolci) says

      July 05, 2015 at 9:02 pm

      So gorgeous, those heirlooms are stunning!

      Reply
      • Alanna says

        July 06, 2015 at 5:16 pm

        Aw, thanks, Laura!

        Reply
    15. Susan Clayton says

      July 06, 2015 at 12:37 pm

      First, congratulations on your book deal. Looking through past posts it is easy to see why you have one. You deserve it. You earned it.
      I'll be featuring your blog this week and adding you to mu blog roll, and would like to use a small photo or two from past posts in the feature. If you prefer to opt out let me know and the feature will be immediately removed. Susan Clayton - [email protected], [email protected]

      Reply
      • Alanna says

        July 06, 2015 at 5:16 pm

        Thank you so much, Susan! That's absolutely fine by me as long as the photos are credited as I'm sure they will be. Thank you so much for featuring my site! Send me the link and I'll share it around. :)

        Reply
    16. Liren says

      July 06, 2015 at 10:02 pm

      Oh Karl the Fog, you fickle creature. Doesn't he understand that we need a few gazpacho days? From my side of the bay, I can see him creeping along, but I am grateful that he doesn't last long around here, even if it does get so darned hot. This is BEAUTIFUL and your PA/niece sounds like an angel! What a wonderful way to spend the day together!

      Reply
      • Alanna says

        August 09, 2015 at 12:48 pm

        Aw, thank you Liren! She is indeed an angel. And I've grown quite fond of Karl over the years, but I agree - he needs to stop crashing our gazpacho dinner parties.

        Reply
    17. Eileen says

      July 06, 2015 at 10:28 pm

      Oh man, yes please! Just look at all those gorgeous summer tomatoes. I would be tempted to just chug a big glass of this for breakfast. :)

      Reply
      • Alanna says

        August 09, 2015 at 12:54 pm

        Oooh, yes! Thanks Eileen! <3

        Reply
    18. Chahaya @ Sweet Si Bon says

      July 07, 2015 at 3:43 am

      Gazpacho has been one of my long time favorite soups and the perfect dish for homegrown tomatoes and cucumbers. Love the addition of the fresh mozzarella. Gorgeous photos!

      Reply
      • Alanna says

        August 09, 2015 at 12:54 pm

        Thank you Chahaya!

        Reply
    19. aida mollenkamp says

      July 07, 2015 at 4:24 pm

      Oh, my, you've outdone yourself! I'm making this ASAP.

      Reply
      • Alanna says

        August 09, 2015 at 12:56 pm

        Aw, thanks Aida!!

        Reply
    20. Ellie says

      July 19, 2015 at 12:26 am

      Wow wow wow. CAPRESE gazpacho?? That sounds so crazy good! I've tried gazpacho only once in my lifetime and it was a really good experience (thankfully), but this one looks even better due to the mini mozzarella balls. 0_0

      Reply
      • Alanna says

        August 09, 2015 at 12:56 pm

        Aw, thank you Ellie!

        Reply
    21. Anonymous says

      August 16, 2015 at 5:20 pm

      I made your soup today. It was fantastic! I really loved the method (no peeling/seeding tomatoes) and flavour combination.

      Reply
      • Alanna says

        August 16, 2015 at 11:39 pm

        Woohoo! Thanks so much for giving it a go and for the great feedback - so glad you liked it!

        Reply
    22. Liz Deprimo says

      June 24, 2018 at 9:52 am

      It was 97 degrees in Santa Rosa yesterday, which inspired me to look for a new gazpacho recipe. I was so glad to find one on your blog! And it did not disappoint. We shared it with friends and they asked for the recipe. The cheese was delicious, but definitely not necessary for thoose who don't eat dairy. This gazpacho is amazing on its own. I especially love the avocado pureed with the tomatoes in the soup base. It was so rich and "creamy", and still refreshing and bright.
      I gave the leftovers to our friends, so I might have to make more today!

      Reply
      • Alanna says

        June 25, 2018 at 3:59 pm

        Hi Liz! Yikes, that's hot! I'm so glad you liked this gazpacho - now I'm craving a bowl too! Much love to you and the family. <3

        Reply

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