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!
- 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
- Peel the cucumber and cut it into coarse chunks.
- Halve and core the tomatoes and cut them into coarse chunks.
- Peel the onion and cut it into chunks.
- Halve, de-seed, and de-stem pepper and cut into chunks. Peel garlic.
- 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.
- Chill until mixture is completely cool, for around three to six hours.
More olive oil and a touch of vinegar drizzled on top, chives, dill or basil, halved cherry tomatoes, toasted crusty baguette, croutons. Can be served in tall glasses for sipping, or in a soup bowl.