Two Olive Trees


Garden Gazpacho

Makes 2 servings (2 cups)



10 oz. grape tomatoes

1 cup seeded and coarsely chopped cucumber

½ cup coarsely chopped red bell pepper

¼ cup diced red onion

2 Tbsp. Fresh Ultra-Premium Extra Virgin Olive Oil from two olive trees

5 tsp. sherry vinegar

2 cloves garlic

½ slice white sandwich bread, crust removed, torn into pieces

Salt & black pepper to taste



Pulse tomatoes, cucumber, bell pepper, red onion, oil, vinegar, garlic and bread in a food processor until pureed; season with salt and black pepper. Transfer soup to a bowl and chill at least 1 hour. Divide the soup between serving bowls.