Gazpacho soup, made of fresh summer vegetables, serve cold.
8 inch cucumber, peeled and seeded
medium red bell pepper
cored and seeded
cut into small chunks
extra virgin olive oil
salt and pepper to taste
In a high speed blender, combine tomatoes, red bell pepper, cucumber, garlic clove and onion. Blend for about 2 minutes.
Slowly add sherry vinegar and olive oil into the mixture. Keep blending until smooth. Season with salt and pepper to taste.
Strain the mixture with a strainer, discard the solids and transfer into a large jar, put in the fridge until cold for about an hour.