Gazpacho From Jamie Deen

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 lbs tomatoes, roughly chopped
• 1 english cucumber, peeled and roughly chopped
• 1 garlic clove, peeled and roughly chopped
• 1 orange bell pepper, seeded and roughly chopped
• 1 medium shallot, peeled and roughly chopped
• 1 pinch kosher salt
• 1 pinch pepper
• 1/3 cup extra virgin olive oil
• 2 tablespoons sherry wine vinegar

Recipe

• 1 add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
• 2 toss together with a big pinch of salt and pepper.
• 3 add to blender and blend until smooth (you may have to do this in batches) i left mine with very small pieces of vegetables).
• 4 then drizzle in the olive oil and vinegar with the blender running.
• 5 place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
• 6 ladle soup into bowls and drizzle with olive oil to serve.