
This classic chilled Spanish soup recipe, with an O&CO. twist, was created by Michelin-starred Chef Olivier Streiff exclusively for O&CO. The O&CO. Basil Olive Oil and surprise ingredient of O&CO. Ketchup combine to create the perfectly satisfying dish for a hot summer day!
Tomato & Basil Gazpacho à la O&CO.
Serves 4
- Ingredients:
- 9 ripe tomatoes, peeled and cut into chunks
- 1 large red bell pepper, seeded and chopped
- 1/2 large seedless English cucumber, peeled and chopped
- 1 garlic clove, smashed
- 4 spring onions, chopped
- 1 slice sandwich bread
- 2 tbsp Oliviers&CO. Pomegranate Vinegar
- juice of 1 lemon
- 1/4 cup Oliviers&CO. Olive & Basil Olive Oil
- 4 tbsp Oliviers&CO. Ketchup
- Piment d'Espelette powder
- fresh basil leaves
- Oliviers&CO. Salt from Camargue
- freshly ground pepper
Instructions:
In the bowl of a food processor or large blender, combine the tomatoes, bell peppers, cucumbers, garlic and green onions. Pulse together for 10-15 seconds. Add sandwich bread and purée again until combined.
With the motor running, add the Olivers&CO. Pomegranate Vinegar and lemon juice. Slowly drizzle in the Oliviers&CO. Olive & Basil Olive Oil, and Oliviers&CO. Ketchup. Pulse to desired consistency if you prefer a smoother or chunkier texture. Transfer to a large bowl. Add a pinch of Piment d'Espelette, Oliviers&CO. Salt from Camargue and freshly ground pepper to taste. Mix well and chill for a minimum of 2 hours.
Serve on its own in individual bowls, garnished with thinly sliced fresh basil and a final drizzle of O&CO. Olive & Basil Oil.
Variations: add a dollop of tapenade, pesto, croutons, grilled shrimp and even lobster for a decadent starter!
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