Gazpacho With Olive Wood Smoked Olive Oil

1 cup tomato juice
½ cup crustless bread cubes, soaked in water (Italian/French style bread)
1/2 cup onions, chopped - 1/2 inch cubes
1/2 cup green pepper chopped -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
1/4 cup Olive Wood Smoked Olive Oil
2 Tablespoons Blenheim Apricot Balsamic Vinegar
1/2 cup water


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 Olive Wood Smoked Olive Oil and Apricot 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. (avocados, scallions)

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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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