Name: Tomato and Pepper Gazpacho with Sherry
Prep time: 1 minutes
Total time: 4 minutes
Yield: 8 Servings
Ingredients: 2 1/2 pounds plum tomatoes, quartered; 1/2 English hothouse cucumber (about 1/2 pound), peeled, thickly sliced; 1/2 large red bell pepper, seeded, cut into 4 strips; 1/2 large orange bell pepper, seeded, cut into 4 strips; 1/2 cup extra-virgin olive oil (preferably Spanish); 1/3 cup medium-dry Sherry (such as Dry Sack or oloroso); 2 1/2 tablespoons Sherry wine vinegar; 2 large garlic cloves, halved; Fine sea salt; 3 1-inch-thick slices country bread, crusts removed; 6 tablespoons extra-virgin olive oil (preferably Spanish), divided; 1/2 English hothouse cucumber, scrubbed; 18 cherry tomatoes; Chopped fresh chives

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CARUCCI ELINOR

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