This gazpacho is so refreshing to beat these hot summer days! If you’ve never heard of this soup, it’s served cold and made out of raw, blended vegetables. It’s a popular dish in Spain and Portugal, so tap into your European side and give this delicious dish a try!

A huge thank you to Georgia Grown for letting us share this yummy gazpacho recipe with you and for keeping our summers a little bit cooler!

Ingredients

• 2 lbs very ripe fresh tomatoes
• 1 cucumber
• 1 clove garlic
• ¼ Vidalia onion
• 1 Anaheim pepper, or ½ medium red bell pepper (or any other mild pepper except for green bell peppers. Something with a tiny bit of heat provides balance but isn’t necessary.)
• 2 tsp red wine vinegar
• 1 tsp salt
• ¼ c Oliver Farm Infused Sunflower oil
• ¼ c extra virgin olive oil

Instructions

1. Peel the cucumber and cut it into coarse chunks.
2. Halve and core the tomatoes and cut them into coarse chunks.
3. Peel the onion and cut it into chunks.
4. Halve, de-seed, and de-stem pepper and cut into chunks. Peel garlic.
5. Put everything into a high-speed blender and blend on high for at least two minutes until the mixture is very smooth – it should be a dark pink color. With the blender still running, add salt and vinegar. In a slow and steady stream, drizzle in the oils, and blend until the mixture is airy and completely emulsified. It will turn a bright orange with the addition of the oils.
6. Chill until mixture is completely cool, for around three to six hours.

Serving Options