Garden Heat is practically spicy gazpacho in vinegar form, so it only makes sense to pair it with this simple soup. This is gazpacho with surprising depth, a hint of spice, and beautiful balance.
1 ½ lbs ripe tomatoes, diced
½ an English cucumber, diced
1 small red onion, diced
½ red bell pepper, seeded and diced
2 tbsp Acid League Garden Heat Living Vinegar
1 tsp salt
¼ cup olive oil
Place all of the vegetables in a blender and blend until smooth. Add the vinegar and salt and blend to combine.
With the blender running, drizzle in the olive oil in a slow steady stream.
Transfer to a container; cover and refrigerate for at least 30 minutes (and up to 1 day), until well chilled.
When ready to serve, taste and adjust the seasoning, then pour into bowls.