| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 113 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 370 mg |
| Serving Size | 1 of 6 servings |
| Calories | 113 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 370 mg |