Gazpacho

• 1kg very ripe tomatoes
• 1 cucumber, peeled
• 1 red bell pepper
• 1 small red onion
• 2 garlic cloves
• 4 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar
• Salt
• For garnish: diced cucumber, tomato, croutons, olive oil

Instructions

1. 1

   Roughly chop all vegetables.

2. 2

   Blend tomatoes, cucumber, pepper, onion, and garlic until smooth.

3. 3

   With blender running, drizzle in olive oil and vinegar.

4. 4

   Season with salt. Taste — it should be bright and tangy.

5. 5

   Strain through a sieve for a silkier texture (optional).

6. 6

   Refrigerate at least 2 hours or overnight. Serve ice cold with garnishes.

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