With just a few ingredients and under 20 minutes of preparation time, this gazpacho recipe from Lisa Schölzel is one of our favorite summer recipes to pair with Brightland olive oil.
Food Editor Lisa Schölzel's recipe for tangy chilled gazpacho is at the top of our list for sweltering days. We love to add a drizzle of garlic olive oil and chili olive oil before serving for a pop of color and rich, buttery flavor.
Ingredients
- 2 green bell peppers
- 2 1/4 lbs tomatoes
- 1 cucumber
- 1 clove garlic
- 3 slices white bread
- 3 tbsp sherry vinegar
- 4 tbsp Brightland ALIVE olive oil
- Salt and pepper, to taste
- Bread cubes (for garnish)
- Brightland ROSETTE garlic olive oil (for garnish)
- Brightland ARDOR chili olive oil (for garnish)
Instructions
- 1 Deseed one tomato, ½ bell peppers and ¼ cucumber. Finely chop, add to a small bowl, and set aside in the fridge.
- 2 Roughly chop the rest of the tomatoes, cucumber, and bell pepper. Peel the garlic. Add roughly chopped vegetables and garlic to a blender. Remove the crust from the bread slices, tear into pieces and add to a large bowl. Drizzle with just enough water to soften the bread.
- 3 Add the softened bread, sherry vinegar, olive oil, salt, and pepper to the blender and start blending on low speed. Continue blending until you reach a smooth consistency. If needed, add some water and increase the speed. Refrigerate until ready to serve.
- 4 Season cold gazpacho to taste with more salt and pepper. Add gazpacho to serving bowls and add the reserved, finely chopped vegetables on top. Finish with bread cubes, and a drizzle of Brightland ROSETTE garlic olive oil and ARDOR chili olive oil. Enjoy!
