Gazpacho With Smoked Olive Oil
Julie Logue-Riordan

Serves 6
Make plenty as it keeps well and is a great quick meal.

INGREDIENTS

1 cup tomato juice
½ cup crust-less bread cubes, soaked in water (Italian or French style bread)
1/2 cup onions, chopped in 1/2 inch cubes
1/2 cup green pepper chopped in 1/2 inch cubes
½ cup cucumber peeled, seeded and sliced in 1/4 inch pieces
2 pounds red ripe tomatoes, peeled, seeded and roughly chopped
1 clove garlic, sliced thin
1 1/2 teaspoons ground cumin
1 teaspoon Tabasco sauce
Kosher salt and fresh ground black pepper to taste
1/3 cup Sonoma Smoked Olive Oil olive oil
1 tablespoon sherry wine vinegar
1/2 cup water

Garnishes: chopped green pepper, chopped onions, sliced scallions, croutons, avocado, cooked shrimp, cured ham (Spanish Serrano), and/or basil oil (see recipe). Use as many garnishes as you like.

INSTRUCTIONS

Drain the water from the bread when the bread is soft. In a blender add 1 cup tomato juice, bread, onions, peppers, tomatoes, cucumber, garlic, cumin, Tabasco, salt, and pepper. Blend until very smooth at high speed for about a minute and a half or longer depending on your blender

Pour into a large bowl and whisk in the Sonoma Smoked Olive Oil and vinegar. Add water and season to taste with salt and pepper. Chill at least 1 hour before serving. Serve in a clear bowl or glass with your choice of garnishes.