Brightland + Oishii LUSH strawberry vinegar is back in stock, so we're celebrating with a new recipe: a twist on classic gazpacho soup.
This refreshing, chilled Spanish tomato soup comes together in just 15 minutes or so. Beat the lingering, late summer heat and make the most of the last few ripe tomatoes of the season. A drizzle of our strawberry vinegar, along with a few strawberries to garnish, balances the blend with a strawberry-infused tartness.
Ingredients
- 2 pounds ripe Roma tomatoes, halved and cored*
- 1 small (1/2 lb) cucumber, peeled and seeded*
- 1 medium green bell pepper, cored
- 1/2 small red onion, peeled
- 2 small garlic cloves (or 1 large clove), peeled
- 3 tablespoons Brightland ALIVE olive oil
- 2 tablespoons Brightland + Oishii LUSH strawberry vinegar
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon ground cumin
- 1 thick slice of white bread, soaked, crusts removed*
- Optional garnishes: chopped strawberries, homemade croutons, chopped fresh herbs, or any leftover chopped gazpacho ingredients
Instructions
- 1 Purée: combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
- 2 Season: taste and season with extra salt, pepper and/or cumin if needed.
- 3 Chill: refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
- 4 Serve: serve cold, topped with a drizzle of LUSH strawberry vinegar, olive oil and your desired garnishes.
Notes
Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.
Cucumber: Or you can just add in half of an English cucumber, which does not need to be seeded.
Bread: We typically just use a baguette. To soak your bread, we recommend simply running it under the sink for few seconds to soak it with water. Then ring out the extra water and add the bread to the blender or food processor.
Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.
