Floating Olive Branch
Traditional Gazpacho

Serves 4 


2 lbs. Roma ripe tomatoes, chopped

1 green bell pepper, chopped

1 cucumber, peeled and chopped

1 small shallot, chopped

1 cup cold water, as needed

2 tbsp Sherry Vinegar

1/3 cup Garlic Infused Olive Oil

3 tsp. Fleur de Sel 


Combine tomatoes, pepper, cucumber, shallot, and water in a blender and blend at high speed until very smooth. 

With the motor running, add the vinegar, salt and slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified. 

Chill the gazpacho in the refrigerator for at least an hour before serving.

Serve cold, garnished with additional chopped vegetables if desired.