Gazpacho Soup with Revoo Olive Oil and Messino Red Balsamic Cream
A chilled, tangy tomato-based soup perfect for hot days. Revoo olive oil brings richness, while Messino Red Balsamic Cream adds a smooth, unexpected finish.
Ingredients:
6 ripe tomatoes, cored and roughly chopped
1 red bell pepper, seeded and chopped
1 cucumber, peeled and chopped
1/2 red onion, chopped
1 clove garlic, minced
2 slices day-old bread, torn into pieces
3 tbsp Revoo extra virgin olive oil
2 tbsp red wine vinegar
Salt and black pepper, to taste
Cold water, as needed for consistency
1 tbsp Messino Red Balsamic Cream (for serving)
Optional: extra cucumber or diced tomato for garnish
Instructions:
Prepare the vegetables
Place tomatoes, bell pepper, cucumber, onion, garlic, and bread in a blender or food processor. Blend until mostly smooth.
Add seasoning and oil
Add Revoo olive oil, red wine vinegar, salt, and pepper. Blend again until fully combined. Add a splash of cold water if too thick.
Chill the soup
Transfer to a covered container and refrigerate for at least 2 hours, or until well chilled.
Serve cold
Stir the soup before serving. Pour into bowls and garnish with diced cucumber or tomato if desired. Drizzle each bowl with Messino Red Balsamic Cream for a burst of flavor.
Serving suggestions
Serve with crusty bread, herbed croutons, or grilled halloumi for a light summer meal or appetizer.