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.

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.