Fody's Easy Low FODMAP Gazpacho


15 minutes

Makes about 5 cups (1.2 L); 5 servings

Description of Fody's Easy Low FODMAP Gazpacho

This is Fody's take on a classic tomato gazpacho recipe, best made when tomatoes are at their peak ripeness in late summer. It makes a great low FODMAP appetizer or light lunch idea. To make it a main meal, try adding a turkey & swiss low FODMAP sandwich!

Gazpacho is traditionally made by hand-chopping the ingredients, and you will get a prettier result if you do, in which case just chop your tomatoes, scallion greens, cucumber, and peppers all very finely. But warning, it is a labor-intensive approach. If you have a good food processor that minces well, and you think you get good results with a pulsing on and off approach using the metal blade, then by all means make a food processor Gazpacho as described below.

Fody's Easy Low FODMAP Gazpacho Ingredients

  • 6 scallions, green parts only, cut into large pieces
  • 2-pounds (910 g) fresh, very ripe red tomatoes, peeled, seeded, cored and quartered
  • Half a hothouse English cucumber (about 225 g), peeled, seeded and cut into big chunks
  • ½ green bell pepper, cored, cut into chunks
  • ½ red bell pepper, cored, cut into chunks
  • 1 tablespoon Fody Shallot-Infused Olive Oil
  • 1 tablespoon Fody Garlic-Infused Olive Oil
  • 1 to 2 tablespoons red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • Low FODMAP hot sauce, such as Tabasco; optional
  • Fresh herbs; optional, such as marjoram or basil

Directions for Fody's Easy Low FODMAP Gazpacho

Fit your food processor with a metal blade. Have a big mixing bowl nearby. Add the scallion greens and pulse the machine on and off until scallion greens are finely chopped, then scrape them into mixing bowl. No need to clean your food processor between vegetables.

Next, add your tomatoes and pulse on and off until finely chopped, then scrape into mixing bowl along with any juices.

Add cucumber pieces and pulse on and off until finely chopped, then scrape into mixing bowl along with any juice. Repeat with peppers.

Gently stir all of the low FODMAP vegetables together, then stir in Fody's garlic-infused olive oil, shallot-infused low oil, and vinegar to taste. Season with salt and pepper. Add low FODMAP hot sauce, if desired, and any herbs right before serving. The cold soup is ready to serve but improves if allowed to sit for 30 minutes to an hour. You can also refrigerate it in an airtight container for up to 1 day, but the brightness of the vegetable flavors will mute somewhat.

Tips- How 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 tomatoes in half crosswise and squeeze out and discard the seeds. I use my fingers to dig out the seeds. Your tomatoes are now ready to chop by hand or food processor.

About the Chef


Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.

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