Georgia Summer Gazpacho

Cool off with our Georgia Grown Summer Gazpacho

  • 2 lbs 
    very ripe fresh tomatoes
  • cucumber
  • clove garlic
  • 1/4 
    Vidalia onion
  • Anaheim pepper, or ½ medium red bell pepper (or any other mild pepper except for green bell peppers. Something with a tiny bit of heat provides balance but isn’t necessary.)
  • 2 tsp 
    red wine vinegar
  • 1 tsp  
  • 1/4 cup 
    Oliver Farm Infused Sunflower oil
  • 1/4 cup 
    extra virgin olive oil

1. Peel cucumber and cut into coarse chunks. Halve and core tomatoes and cut into coarse chunks. Peel onion and cut into chunks. Halve, de-seed and de stem pepper and cut into chunks. Peel garlic.
2. Put everything into a high-speed blender and blend on high at least two minutes until the mixture is very smooth – it should be a dark pink color. With the blender still running, add salt and vinegar. In a slow and steady stream, drizzle in the oils, and blend until mixture is airy and completely emulsified. It will turn a bright orange with the addition of the oils. Chill until mixture is completely cool, 3-6 hours.

Serving options: more olive oil and a touch of vinegar drizzled on top, chives, dill or basil, halved cherry tomatoes, toasted crusty baguette, croutons. Can be served in tall glasses for sipping, or in a soup bowl.

Georgia Grown Ingredients

Fruits and Vegetables: