Olive Oil Gazpacho with Options

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Posted by in Recipes on Sep 25, 2012 . .

Heirloom Green Gazpacho

¼ cup Olive Cart Avocado Oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 tablespoon paprika
1 teaspoon Olive Cart Michigan Flaked Sea Salt
1 pound green heirloom tomatoes, cored, chopped
1 small cucumber, peeled, chopped
½ cup chopped celery
1 green bell pepper, seeded, chopped
½ jalapeno, seeded, minced
¼ cup fresh basil, finely chopped

Spicy Olive Gazpacho

¼ cup Olive Cart California Picual Olive Oil
1 tablespoon South Haven 25 Year Aged  Balsamic Vinegar
3 cloves garlic, minced
1 tablespoon paprika
1 teaspoon Olive Cart Michigan Flaked Sea Salt
1 pound tomatoes, cored, chopped
1 small cucumber, peeled, chopped
½ cup pitted Olive Cart Kalamata olives
1 red bell pepper, seeded, chopped
½ jalapeno, seeded, minced
¼ cup fresh basil, finely chopped

Lemony Gazpacho

¼ cup Olive Cart Lakefront Lemon Olive Oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 tablespoon Olive Cart Sweet Smoked Paprika
1 teaspoon Olive Cart Michigan Flaked Sea Salt
1 ½ pounds tomatoes, cored, chopped
1 small cucumber, peeled, chopped
1 red bell pepper, seeded, chopped
½ jalapeno, seeded, minced
¼ cup fresh cilantro, finely chopped
¼ cup fresh parsley, finely chopped

Directions

  1. Combine all ingredients in a food processor; pulse until well chopped but not completely pureed.
  2. Cover and refrigerate 2 hours or up to overnight for flavors to combine. Serve chilled with crusty bread, smoked salmon, and picnic favorites
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