Spanish Summer Gazpacho
1 large red bell pepper, seeds and ribs removed, diced
1 large English cucumber, peeled, diced
2 pounds ripe tomatoes, cored, diced
1 medium garlic clove, chopped
1 Tablespoon sherry vinegar
2 Tablespoons dry sherry wine
3 teaspoons kosher salt
1 cups water
½ cup extra virgin olive oil
A pinch of cayenne
Half an English cucumber seeded peeled, and diced for garnish
Combine the first eight ingredients in a blender.
Puree until totally smooth.
Add olive oil and cayenne.
Taste and add more salt if needed.
Add more water if needed.
Garnish with diced cucumber.