This Discover Cooking with California Olive Oil Recipe Contest submission comes from Dominique Smith, a We Olive Paso Robles customer. Dominique says “Beat the heat with this tangy, refreshing gazpacho ! You probably have many of these ingredients in your garden or available at your farmers market. This appetizer is simple, healthy, and delicious. If you have 15 minutes, a lot of tomatoes, and a hot day then Gazpacho should be on your party menu!”
- 3 lbs tomatoes diced
- 1 cucumber peeled, seeded, and chopped
- 1 green pepper seeded and chopped
- 2 cloves of garlic peeled
- 3/4 cup We Olive Arbequina Olive Oil
- 1/4 cup We Olive Apple Cider Vinegar
- 2 cups water
- Salt to taste
Step 1: Puree the tomatoes, cucumber, pepper, and garlic in a food processor or blender.
Step 2: Strain through a fine-meshed colander.
Step 3: Return the juice to the processor and blend in the oil, vinegar, and water.
Step 4: Add salt to taste and refrigerate for at least 30 minutes before serving.
Notes: Garnishes like cilantro, iberico ham, hearts of tomatoes and cucumbers all add a nice finishing touch.