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Summer Spanish Gazpacho
Prep Time:
Cook Time:
Serves:
Serves 6-8
Ingredients
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 cup water | ½ cup extra virgin olive oil | A pinch of cayenne | Half an English cucumber, seeded, peeled, and diced for garnish
Preparation
1. Combine the first eight ingredients in a blender. | 2. Puree until totally smooth. | 3. Add olive oil and cayenne. | 4. Taste and add more salt if needed. | 5. Add more water if needed. | 6. Garnish with diced cucumber.
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