• Dish Type:

    Gazpacho de la Isla

  • Season:

    All Year, Summer

  • Prep Time:

    15 minutes

  • Cook Time:

  • Serves:

    4 to 5

Ingredients

  • 2 lb. ripe tomatoes (Roma)
  • 1 small onion cut into cubes
  • 1 small cucumber diced
  • 1 green pepper cut into cubes
  • 3/4 cup of Arbequina Extra Virgin Olive Oil
  • 2 Tbsp of Traditional Balsamic Vinegar
  • 2 slices of bread soaked in water
  • 1/2 cup of water
  • Salt and pepper to taste

Instructions

  1. Add all ingredients to a high-speed blender.
  2. Taste and adjust salt and pepper.
  3. Cover and refrigerate the gazpacho for several hours.
  4. Serve cold.
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