A chilled summer soup with a long history, Gazpacho provides a refreshing repast on a hot day. For a less spicy version, try with D'Olivo Tuscan Herb Infused Olive Oil



3 cups canned, bottled or fresh tomato juice

4 tablespoons D’Olivo Sherry Reserva Wine Vinegar

4 tablespoons D’Olivo Smoked Dried Chaabani Chili Fused Olive Oil

2 very large or 4 medium ripe tomatoes (about 1 1/2 pounds) plus extra for the bowls if you want chunky soup

2 cucumbers (about 1 pound) plus extra for the bowls if you want chunky soup

1 small onion, coarsely chopped

1 sweet green bell pepper, seeded and coarsely chopped

salt, to taste

freshly ground Vietnamese Peppercorns, to taste



Everything goes in the blender, so no need to chop the vegetables finely or evenly. Cut the cucumber, tomato, onion, and bell pepper into large pieces. The small chunks of tomato and cucumber added at the end will come later.

Place the tomato juice, cucumber, tomato, bell pepper, onion, D’Olivo Chaabani Olive Oil and D’Olivo Sherry Reserva Vinegar into the blender. Start on a slow speed until the chunks are blended. Speed up and puree to your desired consistency. Add salt and pepper to taste.

For a chunky gazpacho, dice some extra tomatoes and cucumbers (about 2-3 tablespoons per serving).

When serving, place about 2-3 tablespoons each of tomatoes and cucumbers into each bowl. Pour the finished gazpacho over the chopped vegetables.

Season with black pepper. If desired, drizzle with extra olive oil for more heat and/or a splash of vinegar to brighten the flavor. Enjoy!

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