Gazpacho is a chilled tomato-based raw vegetable soup, originating in the Andalusia, the southern region of Spain. It is also consumed in neighboring Portugal where it is called gaspacho. It's the quintessential summer soup since you don't have to turn on a stove! I decided it was the perfect canvas to use a few of the olallieberries that we picked today.
1 C olallieberries
1 C cherry tomatoes
1/2 C freshly squeezed orange juice
1/2 C onion, diced and caramelized
1 T salsa (whatever you have on-hand...I used a tomatillo-avocado salsa I had in the fridge)
leaves from 1 sprig of fresh oregano
In batches, blend everything in a blender. Ladle into individual servings and garnish with fresh oregano.