Gazpacho with Tomatoes and Cucumbers

It’s high time we shared our favorite summer soup recipe! Gazpacho is so easy to make — just toss fresh summer vegetables into the blender with Garlic Gold^® Oil for a beautiful and refreshing first course, or serve it with a slice of garlic toast alongside for a light lunch. Use the best, most flavorful tomatoes you can find, since their flavor is front and center!

-Coco Morante, Recipe Editor for Garlic Gold^®

Ingredients:

• 2 slices (about 4 ounces) sourdough bread, cubed and soaked in 1 cup of cold water
• 1 medium English cucumber, peeled and chopped
• ¾ pound tomatoes (any flavorful variety), grated on a box grater, skins discarded
• 1 red bell pepper, chopped
• ⅓ cup Garlic Gold® Oil
• 2 tablespoons red wine vinegar
• 1 cup low sodium tomato juice (V8 or similar)

To garnish

• chopped cherry tomatoes
• chopped red onion
• Garlic Gold® Sea Salt Nuggets

Instructions:

1. Combine all ingredients in blender. Blend until smooth.
2. Let chill for at least one hour before serving, then garnish with cherry tomatoes, chopped onion, and Garlic Gold® Sea Salt Nuggets.