Seville Style Gazpacho

Seville Style Gazpacho, perfect summer soup. Bright, flavorful and smooth as silk.



  1. Place tomatoes, pepper, cucumber, onion (if using) and garlic in blender and pulse a few times.
  2. Add sherry vinegar.
  3. Blend on high two minutes
  4. Slowly stream in olive oil while blender is running.
  5. Add salt to taste.
  6. Strain soup into a large bowl to catch all the solids. Use a rubber spatula to press mixture through strainer.
  7. Discard solids.
  8. Chill soup 6-8 hours or overnight. (Overnight is better)
  9. Serve cold with a drizzle of olive oil and chopped basil (optional)