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Garden State Gazpacho

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

30 minutes


8 people


  • 3 cloves garlic
  • ¼ cup fresh basil leaves
  • 1 medium onion
  • 2 bell peppers
  • 4 large vine ripened tomatoes
  • 2 large peaches
  • 1 large cucumber
  • Juice of 2 limes
  • 2 cups cold filtered water
  • ¾ cups Manzanillo Extra Virgin Olive Oil
  • 1 tablespoon sea salt
  • 2 tablespoons honey
  • Sprinkle of Parmesan


  1. Add bell peppers, tomatoes, cucumbers, and peaches in large mixing bowl. Sprinkle the mixture with sea salt and mix well.
  2. Let mixture marinate in salt for 30 minutes, stirring occasionally.
  3. Mince garlic, basil, and onions in a food processor. You may need to add a small amount of olive oil to help blend.
  4. Add vegetable-fruit mix in batches to foot processor to blend together. Do not overprocess—mixture should be thin but not uniform.
  5. Put all of food processed mixture back into large bowl. Add the rest of the water, Manzanillo EVOO, and honey to large bowl and mix well with a wooden spoon. Season with sea salt to taste.
  6. Chill soup in large serving bowl in refrigerator for at least two hours. Serve cold, garnish with Parmesan or fresh herbs of choice.
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