I spent many years perfecting my gazpacho recipe. Mine is without bread. In gazpacho circles there is a major debate about bread or no bread. In Spain it is often with, mine is without. Mine also has no onions. Some people like onions in theirs but I find the flavor overpowering and I want to taste all those delicious heirloom tomatoes. The one thing you're going to need to get over is the color. If you are using heirloom tomatoes it will be anything from yellow to deep red. By changing the color of the bell pepper you can enhance this and end up with a really fun orange yellow soup. Okra seed oil provides the finish touch that it seems gazpacho has always been looking for. There is a hint of spice in the oil and it enhances tomatoes beautifully. I don't add a lot of spice to the gazpacho because I want to really taste the flavors the oil drizzled delicately on top.
Chill completely before serving. Add a drizzle of okra seed oil on top just before serving and have the okra seed oil on hand because you'll want to add more as you go, it's so good!
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