Chop up and blend! Gazpacho is the simplest, most invigorating dish you can prepare. If you have an abundance of tomatoes in your garden or pick them up from the store, you will definitely crave this soup.
Recipe instructions Gazpacho
Blend together the Roma tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry, salt, and pepper in a blender until smooth, which should take around 2 minutes.
Strain the gazpacho through a sieve into an airtight container, refrigerate it for 3-4 hours, and serve it topped with a drizzle of olive oil, cherry tomatoes, cucumbers, croutons, and additional pepper.
Gazpacho is best served cold, but you can also serve it right away if you're running out of time.