Serves 6 to 8

This recipe is an adaptation from the Curate cookbook.   I love it since it is gluten free and super smooth for sipping if you make it in a blender or a Vitamix.

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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

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​Method

Combine first eight ingredients in 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.