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The perfect meal for a sweltering summer day! 

4 Servings

  • 10 plum tomatoes
  • 1 cucumber
  • ½ green bell pepper
  • 1 tbsp sherry vinegar
  • 1 garlic clove, peeled
  • ¾ cup extra virgin olive oil
  • Sea salt and pepper to taste
  • Add-Ins For Garnish
  • 15 cherry tomatoes, halved
  • 1 cucumber, peeled and cut
  • Olive oil
  1. Cut out the core and top of tomatoes, chopping them into quarters and place in blender. Peel the cucumber and cut into chunks. Add to the tomatoes in the blender.
  2. Cut the pepper in half, and remove the core along with the seeds. Add to blender. Add the garlic and sherry vinegar to the vegetables and blend until the mixture becomes a beautiful pink color and thick liquid texture. Add olive oil and season with sea salt and pepper. Re-blend, pour into pitcher and place in refrigerator to chill for at least 30 minutes.
  3. While the gazpacho is chilling, prepare the garnish. Lay out 4 bowls. Cut the cherry tomatoes in half. Peel and cube the cucumber into ½ inch cubes. Divide these equally between bowls. Drizzle with sea salt and olive oil. Pour chilled gazpacho over garnish and enjoy!

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