It seems chilled soups have made a comeback this summer and I must say I’m smitten. I’ve always been a fan of the room temp or chilled concoction, mostly because that’s when fresh ingredients taste strongest in flavor.
Maybe that’s why I can’t get enough of this Gazpacho. I make a batch every week and serve it as a starter or lunch. Full of incredible summer flavor and kissed with a touch of my new favorite olive oil.
I first discovered this lovely oil at my local co-op market, PCC Natural Markets. I immediately fell in love with the pure, clean and fresh flavors of California Olive Ranch Olive Oil, using it in all my vinaigrettes, drizzled over veggies, Crostini and Bruschetta.
To my savory and sweet surprise, a few weeks after my discovery I was invited to a California Olive Ranch Olive oil tasting. The tasting was hosted by Janelle Maiocco, brilliant local food blogger and Chef at Talk of Tomatoes, and the lovely Kristen Wanket from California Olive Ranch.
A completely delightful, delicious and most educational evening held at our local Seattle FareStart. I left the tasting armed with a wealth of olive oil knowledge and a new favorite CA Olive Ranch Olive oil, the Arbequina. Oh yes, this is now my ultimate favorite olive oil.
So divine I had to come up with this Gazpacho recipe as another excuse to use my new favorite and cherished olive oil.
All the California Olive Ranch olive oils are divine, but the Arbequina, “high fruitiness, balanced pungency and pleasing clean taste with flavors of tropical fruit and fresh artichoke” won my culinary heart.
Thank you Janelle and Kristin for a most delicious evening!
Serves 4 as a main dish or 8 as an appetizer
2 -3 cups chopped fresh tomatoes
1 small green pepper, coarsely chopped
½ cup diced cucumber (or more if you love cukes!)
½ red onion, coarsely chopped
1-2 tablespoons fresh chopped herbs (thyme, oregano, Italian parsley, basil)
Dash of hot sauce (I like Sriracha, an Asian hot sauce)
2-3 tablespoons champagne or sherry vinegar
Squeeze of lemon juice
1 cup veggie broth
2-3 cups tomato juice
½ cup fresh bread crumbs
¼ cup California Olive Ranch Arbequina Olive Oil
Salt and pepper to taste
In a food processor add the fresh tomatoes, green pepper, cucumber, onion, fresh herbs, broth, 2 cups tomato juice, 2 tablespoons vinegar, dash of hot sauce and squeeze of lemon.
Pulse until all ingredients are nicely blended but not completely pureed. Add salt and pepper to taste.
Add additional tomato juice, vinegar and lemon as desired. I like my Gazpacho a little more drinkable rather than spoonable.
Next stir in the bread crumbs and a few tablespoons of the olive oil. Ladle into glasses or bowls and garnish with an additional drizzle of olive oil, cucumber slices and toasted Crostini for dipping.