3 large tomatoes
1 red bell pepper
1 cucumber
1 T of The Olive Bin's Oregano White Balsamic Vinegar
1/4 C chopped fresh parsley
1 tsp chili flakes
1/4 C of any of The Olive Bin's Extra Virgin Olive Oils
Salt and Pepper to taste
Late Summer Gazpacho
Ingredients
Directions
- Roughly chop the tomatoes and pepper, peel the cucumber and chop. Place all ingredients in the blender and pulse to combine, then blend until smooth. Taste and adjust salt and pepper to taste.
- Serve immediately or let chill in the fridge before serving. Will store for up to 3 days in an airtight container in the fridge.
Additional Info
Cool and refreshing, this Spanish inspired soup is perfect to start a late summer dinner on the patio, and the best way to use up an overabundance of garden tomatoes.
This recipe is courtesy of Emily from Olive Oil Critic
