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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