Piment D'Espelette Gazpacho

Piment D'Espelette Gazpacho

Piment D'Espelette Gazpacho

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This vegan and gluten-free soup is everything you didn't know you needed this summer. Refreshing and meant to be served cold, the gazpacho relies heavily on a seasonal favorite: tomatoes.

Our gazpacho also features Piment D'Espelette to give the dish a mild, fruity heat that gives the soup a kick, but in a subtle way. 

We've prepared two versions of the gazpacho: The first features Chimichurri Spiced Olive Oil to add brightness to the dish. Chimichurri sauce is so good, you may find you want to drink it, and with this soup, you kinda can. 

The second is an aromatic delight using our Syrian Za'atar Spiced Olive Oil. The sesame seeds add crunch and all of the toasted spices make the bowl of gazpacho a truly unique dish.

So which will you choose? If it were up to us, we'd make them both.

Yields
1 servings
Prep Time Total Time
15 min 15 min
Piment D'Espelette Gazpacho

Ingredients

  • 2 pounds ripe red tomatoes, roughly chopped and core removed 
  • 1 English cucumber, about 8 inches long, roughly cut into chunks
  • 2 small green onions 
  • 1 medium red bell pepper, cored and roughly cut 
  • 1 clove garlic
  • 2 tablespoons lemon juice 
  • 2 teaspoons Pacific Flake Sea Salt
  • ½ cup extra-virgin olive oil
  • 1 tablespoon Piment D’ Espelette

Directions

  1. Add the tomatoes, cucumber, green onion, bell pepper, garlic, lemon juice, salt, and Piment D’ Espelette to a blender or, if using an immersion blender, in a deep bowl. (This may need to be done in batches.)
  2. Blend at high speed for a minute at a time, scraping down the sides until everything is smooth. 
  3. While the blender is running on medium low speed slowly drizzle in the olive oil of your choice. We love both Chimichurri Spiced Oil and Syrian Za'atar Spiced Oil as options.
  4. The mixture will lighten in color and look smooth and creamy. If the gazpacho seems watery, slowly drizzle in more olive oil until the gazpacho is a similar viscosity to salad dressing. 
  5. Transfer to a large pitcher and refrigerate. This soup can be made the day before and should be served cold.
  6. Before serving, drizzle with your choice of spiced olive oil, serve with grilled crusty bread, and halved grape tomatoes. 
Piment D'Espelette Gazpacho

Piment D'Espelette Gazpacho

COOK TIME:

  • 2 pounds ripe red tomatoes, roughly chopped and core removed 
  • 1 English cucumber, about 8 inches long, roughly cut into chunks
  • 2 small green onions 
  • 1 medium red bell pepper, cored and roughly cut 
  • 1 clove garlic
  • 2 tablespoons lemon juice 
  • 2 teaspoons Pacific Flake Sea Salt
  • ½ cup extra-virgin olive oil
  • 1 tablespoon Piment D’ Espelette
  1. Add the tomatoes, cucumber, green onion, bell pepper, garlic, lemon juice, salt, and Piment D’ Espelette to a blender or, if using an immersion blender, in a deep bowl. (This may need to be done in batches.)
  2. Blend at high speed for a minute at a time, scraping down the sides until everything is smooth. 
  3. While the blender is running on medium low speed slowly drizzle in the olive oil of your choice. We love both Chimichurri Spiced Oil and Syrian Za'atar Spiced Oil as options.
  4. The mixture will lighten in color and look smooth and creamy. If the gazpacho seems watery, slowly drizzle in more olive oil until the gazpacho is a similar viscosity to salad dressing. 
  5. Transfer to a large pitcher and refrigerate. This soup can be made the day before and should be served cold.
  6. Before serving, drizzle with your choice of spiced olive oil, serve with grilled crusty bread, and halved grape tomatoes. 

Piment D'Espelette Gazpacho

This vegan and gluten-free soup is everything you didn't know you needed this summer. Refreshing and meant to be served cold, the gazpacho relies heavily on a seasonal favorite: tomatoes.

Our gazpacho also features Piment D'Espelette to give the dish a mild, fruity heat that gives the soup a kick, but in a subtle way. 

We've prepared two versions of the gazpacho: The first features Chimichurri Spiced Olive Oil to add brightness to the dish. Chimichurri sauce is so good, you may find you want to drink it, and with this soup, you kinda can. 

The second is an aromatic delight using our Syrian Za'atar Spiced Olive Oil. The sesame seeds add crunch and all of the toasted spices make the bowl of gazpacho a truly unique dish.

So which will you choose? If it were up to us, we'd make them both.

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