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Spanish Summer Gazpacho

Serves 6-8

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.

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