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!