Gazpacho

Step 1

In a blender or food processor, combine the chopped tomatoes, green bell pepper, cucumber, onion, and garlic cloves.

Step 2

Blend until the mixture is smooth.

Step 3

Add the sherry vinegar and salt to the blended mixture. Blend again to combine.

Step 4

With the blender running, slowly add the extra-virgin olive oil to emulsify the mixture.

Step 5

Taste and adjust the seasoning, adding more vinegar or salt if needed.

Step 6

Chill the gazpacho in the refrigerator for at least 2 hours before serving.

Step 7

Serve cold, drizzled with a little extra olive oil if desired. Enjoy!