GAZPACHO

By grinder

Ingredients

• 2 lbs. ripe tomatoes, rough chop
• 1 English cucumber, peeled, rough chop
• 1 clove garlic, rough chop
• 1 orange bell pepper, rough chop
• 1 medium shallot, rough chop
• Kosher salt and fresh ground black pepper
• 1/3 cup extra-virgin olive oil+ {46g}
• 2 tablespoons sherry vinegar {1oz}

Details

Servings 6
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

Add tomatoes, cucumber, garlic, bell pepper and shallot to a large bowl and toss together with a big pinch of salt and pepper. Add to a blender and blend until smooth {you may have to do this in batches}Then drizzle in the olive oil and vinegar with the blender running. Place back in the bowl, cover and refrigerate at least 1 hour for the flavors to develop and for the soup to chill.

Ladle soup into bowls and drizzle with olive oil to serve.