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Spanish | |
| 1 pound Campari tomatoes, seeds removed and reserved for garnish, optional 3 Persian cucumbers, roughly chopped 2 garlic cloves, peeled 1 green bell pepper, seeded, cored and roughly chopped 1/4 cup Spanish extra-virgin olive oil, plus more for drizzling 1/4 cup Oloroso sherry 2 tablespoons sherry vinegar Kosher salt Microgreens, for garnish, optional | |
| Working in batches if needed, place the tomatoes, cucumbers, garlic, bell pepper, olive oil, Oloroso sherry, sherry vinegar and salt in a blender and blend on high until very smooth (working in batches if needed). Season with salt to taste. Pour into a pitcher and refrigerate until chilled. To serve: Pour the chilled gazpacho into “rocks” glasses or sippable glasses. Drizzle with olive oil and garnish with the reserved tomato seeds and microgreens if desired. | |
Unrated | |
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