Recipe - Gazpacho

Soups

Gazpacho

This should be served more as a refreshing drink than a bowl of soup. Taste the pepper. Keeping the seeds in will retain any heat that it has. If that worries you, remove them. This version is made without bread.

Ingredients:

2 lbs. of ripe juicy tomatoes, cored and seeded
1 small sweet onion, coarsely chopped
1 green Italian frying pepper, topped, seeded and chopped
1 cucumber, peeled, seeded and chopped
1 garlic clove, peeled
3 tablespoons L’ Estornell Garnacha Red Wine or Reserva Sherry
Vinegar L'Estornell "Garnacha" Red Wine Vinegar
½ tablespoon of sea salt
1 cup + additional for finishing Marqués de Griñón "Oleum Artis" Extra Virgin Olive Oil

Preparation:

Time: 30 minute prep time and chill overnight

Yield: 4 SERVINGS

Put onion, pepper, cucumber and garlic in the blender along with the salt, vinegar and olive oil.
Blend until you achieve a smooth emulsion with no chunks.
Pour the gazpacho into a glass pitcher and chill in the refrigerator overnight.
Serve in chilled glasses with a swirl of oil on top to finish.