This Lindera Farms collaboration with José Andrés has been flying off the shelves at our little Boardwalk shop! We've been loving this summery gazpacho vinegar for vinaigrettes and gussying up grilled and roasted vegetables, but it will also brighten up fish, meat, and poultry.

A raw, unpasteurized vinegar made with:

• Delicious but cosmetically challenged tomatoes, peppers, and cucumbers that would otherwise end up as food waste
• Chef José Andrés Arbequina olive oil
• Leeks, garlic, and heirloom apples
• Honey
• Purple dulse seaweed, black peppercorns, and a touch of sherry vinegar

It has a lively, sharp acidity and subtle hints of pimentón that make it unlike any other vinegar you've ever tasted.