Coarsely chop the vegetable then put them in a blender. Puree for 1 minute until the Gazpacho is smooth. While the blender is still working add the salt, sherry vinegar and olive oil and continue to blend for 1 minute.
Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, for at least 1 hour.
Divide gazpacho among cups. Top with olive oil, a thyme sprig (or chive) and a cube of ice.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.