Summer Gazpacho with Jalapeño Olive Relish
Summer Gazpacho with Jalapeño Olive Relish
4-6
30-45 minutes
Spanish
Soup
A chilled, flavor-packed classic made with Fustini’s favorites.
Ingredients
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- 6–7 vine-ripened tomatoes (about 2 pounds), chopped
- 1 medium cucumber, peeled and chopped (about 1½ cups)
- 1 small red bell pepper, chopped
- 1 small shallot or ½ small red onion
- 1 small garlic clove
- ¼ cup Fustini’s Basil Crush Olive Oil
- 2 tablespoons Fustini’s Citrus Oregano White Balsamic
- Salt and freshly ground pepper, to taste
- Splash of cold water, as needed
- Crispy tortilla strips, to serve
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- ½ cup finely chopped cucumber
- ½ cup finely chopped vine-ripened tomato
- ¼ cup chopped Fustini’s Jalapeño Stuffed Olives
- Drizzle of Fustini’s Basil Crush Olive Oil
- Pinch of salt
Directions
Blend the gazpacho:
In a blender or food processor, combine tomatoes, cucumber, bell pepper, shallot, garlic, olive oil, and balsamic. Blend until smooth. Season with salt and pepper, then thin with cold water to reach desired consistency.Chill:
Transfer to a large bowl or pitcher and refrigerate for at least 1 hour, preferably longer.Make the relish:
In a small bowl, combine cucumber, tomato, olives, a drizzle of olive oil, and salt. Stir to combine and chill until ready to serve.Serve:
Stir the gazpacho well before pouring into bowls. Top each serving with a spoonful of the relish and garnish with crispy tortilla strips
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