Spanish Gazpacho

Recipe

Ingredients

• 20 Cherry Tomatoes or 6-8 Plum Tomatoes
• 1 Cucumber
• 1 small Red Bell Pepper, stemmed, seeded
• 1 small Yellow Bell Pepper
• ½ small Onion
• 1 Garlic Clove
• Flaky Sea Salt
• 1 tbsp. Sherry or Red Wine Vinegar
• 2 tbsp. Olive Oil

Directions

1. 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.
2. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, for at least 1 hour.
3. Divide gazpacho among cups. Top with olive oil, a thyme sprig (or chive) and a cube of ice.