We tried a traditional recipe from Andalusia, Spain, home of Extra Virgin Olive Oil "La Laguna de Fuente de Piedra".

Gazpacho is a cold soup made of raw, blended vegetables. Typically, in Andalusia this soup is serve as a side dish for breakfast, brunch or lunch. 

In the region of Andalusia, restaurants serve this refreshing and tasty appetizer in espresso cups or martini glasses.   

You can enjoy gazpacho as an appetizer in the morning with chopped hard boiled egg. It's also great light lunch accompanied with toasted sourdough bread.

INGREDIENTS (serves: 4-6)

- 1kg ripe juicy tomatoes
- 2 big carrots
- 1 red or green bell pepper (red if you like sweet taste)
- 1/2 cucumber
- 1 piece of whole-wheat bread (optional)
- 2 small garlic cloves
- salt to taste and ground pepper
- 2 tbsp. wine vinegar
- 4 tbsp. Extra Virgin Olive Oil (we used Gordalilla variety from "La Laguna de Fuente de Piedra")

INSTRUCTIONS:

1. Rinse vegetables and chop in big chunks with skin on. Remove seeds and veins from bell pepper. Place in a big container with a lid.
2. Peel garlic cloves, cut in half and remove the germ if green. Add it to the mix.
3. Add bread, oil and vinegar (don't add salt and pepper yet).
4. Mix well and marinate overnight.
5. The next day, add a good pinch oof salt and pepper, mix vegetables and juices, blend and use a thin strainer to filter the liquid. Use the back of a spoon or ladle to press the pulp and get the most amounts of liquid possible.
6.Taste and add more salt if needed.
7. Chill in the fridge until you serve it.

OPTIONAL:
We added on top for garnish and notes of taste some EVOO drops, chopped Genovese Basil and French Marigold petals.

Genovese Basil leaves add interesting fresh herbal notes.
Marigold petals add citrusy floral notes.
Gordalilla EVOO drops feels like a melting floral and citrusy aroma and taste around the mouth