This gazpacho is a bright and refreshing take on the classic Spanish cold soup. Our Grapefruit Balsamic imparts a crisp, slightly sweet citrus flavor that enhances the freshness of the tomatoes, cucumber, and bell pepper. Meanwhile, our Cilantro & Roasted Onion Olive Oil adds a herby, slightly peppery note that complements the tangy vinegar and rounds out the flavors with a touch of earthiness. Make this vibrant, cooling dish with layers of citrus and herbal notes one of your summer favorites!

I N G R E D I E N T S :

• 4 cups diced tomatoes
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1/4 cup Rocky Mountain Olive Oil Grapefruit White Balsamic Vinegar
• 1/4 cup Rocky Mountain Olive Oil Cilantro & Roasted Onion Infused Olive Oil
• 1/2 cup fresh cilantro, chopped
• salt and pepper to taste

I N S T R U C T I O N S

1. In a large bowl, combine the tomatoes, cucumber, bell pepper, red onion, and garlic.
2. In a separate bowl, whisk together the Grapefruit Balsamic, Cilantro & Roasted Onion Olive Oil, and chopped cilantro.
3. Pour the vinaigrette over the vegetable mixture and stir to combine.
4. Chill for at least 2 hours before serving.