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Try SavoraAegean Gazpacho with Mastic-Infused Oil
A refreshing Greek twist on classic gazpacho, perfect for hot summer days. This chilled soup features the bright flavors of heirloom tomatoes, cucumber, and green bell pepper, elevated by a drizzle of aromatic mastic-infused olive oil. It's a healthy and flavorful way to enjoy the bounty of the Mediterranean.
Ingredients
- Heirloom tomatoes2 lbs
- Cucumber1 large
- Green bell pepper1 large
- Red onion1/2 medium
- Garlic cloves2
- Red wine vinegar2 tablespoons
- Olive oil1/2 cup
- 2-3 pieces Chios mastic gum
- Water1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
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Learn MoreMethod
Prepare the Mastic Oil: Gently heat 1/4 cup of olive oil in a small saucepan over low heat. Add the mastic gum pieces and let them infuse for about 5-7 minutes, until the oil is fragrant. Do not boil. Remove from heat and let cool completely. Strain the oil to remove the mastic pieces and set aside.
Prepare the Vegetables: Roughly chop the tomatoes, cucumber, green bell pepper, and red onion. Peel and mince the garlic.
Blend the Gazpacho: In a blender, combine the chopped vegetables, garlic, red wine vinegar, remaining 1/4 cup of olive oil, water, salt, and pepper.
Blend until smooth: Blend until the mixture is completely smooth. You may need to do this in batches depending on the size of your blender.
Chill: Transfer the gazpacho to a container and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Serve: Before serving, taste and adjust seasoning as needed. Ladle the chilled gazpacho into bowls and drizzle generously with the mastic-infused olive oil. Garnish with a sprig of fresh mint or a few small cucumber cubes, if desired.
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