Name: Gazpacho
Total time: 20 min
Yield: 16 cups
Ingredients: 4 large tomatoes (roughly chopped ); 1 red bell pepper (seeded and chopped ); 1 English cucumber (peeled and chopped ); 1/2 small red onion (peeled and chopped ); 2 garlic cloves (crushed ); 796 ml canned tomatoes; 1/2 cup fresh flat leaf parsley (chopped ); 1 tbsp demerara sugar; 2 tbsp Frescolio Sherry Wine Vinegar; 1/4 cup Frescolio Mono-Varietal EVOO; salt and pepper (to taste ); Fumee de Sel, or other smoked salt (optional) (to finish )

Gazpacho

This soup is perfect for hot summer weather! The colder the soup, the more refreshing it is. Goes well with crostini or crusty bread on the side, a citrusy salad and a glass of sangria. Adapted from Emily Lycopolus, Spain: Recipes for Olive Oil and Vinegar Lovers © 2018

Gazpacho

Servings	Prep Time
16cups	20minutes

Servings	Prep Time
16cups	20minutes

Ingredients

4 large tomatoes roughly chopped
1 red bell pepper seeded and chopped
1 English cucumber peeled and chopped
1/2 small red onion peeled and chopped
2 garlic cloves crushed
796 ml canned tomatoes
1/2 cup fresh flat leaf parsley chopped
1 tbsp demerara sugar
2 tbsp Frescolio Sherry Wine Vinegar
1/4 cup Frescolio Mono-Varietal EVOO
salt and pepper to taste
Fumee de Sel, or other smoked salt (optional) to finish

Servings: cups

Units:

Ingredients

4 large tomatoes roughly chopped
1 red bell pepper seeded and chopped
1 English cucumber peeled and chopped
1/2 small red onion peeled and chopped
2 garlic cloves crushed
796 ml canned tomatoes
1/2 cup fresh flat leaf parsley chopped
1 tbsp demerara sugar
2 tbsp Frescolio Sherry Wine Vinegar
1/4 cup Frescolio Mono-Varietal EVOO
salt and pepper to taste
Fumee de Sel, or other smoked salt (optional) to finish

Servings: cups

Units:

Instructions

Put the prepared vegetables and parsley in a blender. Add the sugar, vinegar and 2 tbsp of the olive oil. Blend until very smooth. Add salt and pepper to taste.
If needed, chill soup in the fridge before serving. When it has reached your desired temperature, divide into bowls. Drizzle the remaining olive oil on top, and sprinkle the Fumee de Sel as a garnish. Serve immediately.

Recipe Notes

This soup can be made ahead of time, and will keep in an airtight container in the fridge for up to one week. It freezes well for up to three months.

Find Emily's cookbook here.

Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.