1. Place garlic and shallots in a blender. Add the vinegar and set aside to marinate for 5 minutes (the vinegar will help balance the sharp flavors of the garlic and shallot).
2. Place cucumbers, tomatoes, and roasted peppers in the blender, add half the broth, and blend until smooth.
3. Add the remaining 1 cup of broth (working in batches if necessary) and continue to puree until smooth. Refrigerate until chilled.
4. Divide the gazpacho soup between bowls and drizzle with olive oil. Garnish with tomatoes, cucumbers, cilantro, and black pepper before serving.
Gazpacho is the refreshing soup we all need when those summer temperatures climb. Oodles of veggies go into making a great gazpacho. But, thanks to the brilliant and tasty combination of veggies already present in Aneto’s Vegetable Broth (onions, carrots, leeks, and celery), our ingredient list is much more manageable (without having to sacrifice those traditional, well loved, gazpacho-flavors). Garlic, shallots, cucumbers, heirloom tomatoes, and roasted red bell peppers are blended with the broth until smooth. Once chilled, we recommend serving this summery soup with a hearty drizzle of Castilllo de Canena Sherry Cask EVOO. This is the first olive oil of its kind to be aged in Jerez Sherry casks. The resulting EVOO is nutty and smoky with this fun, sweetly-briny, finish. We love it! The perfect finishing touch on this authentically Spanish dish.
