Gazpacho From Jamie Deen

• 2 lbs tomatoes, roughly chopped
• 1 English cucumber, peeled and roughly chopped
• 1 garlic clove, peeled and roughly chopped
• 1 orange bell pepper, seeded and roughly chopped
• 1 medium shallot, peeled and roughly chopped
• 1 pinch kosher salt
• 1 pinch pepper
• 1/3 cup extra virgin olive oil
• 2 tablespoons sherry wine vinegar

1. Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
2. toss together with a big pinch of salt and pepper.
3. Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).
4. Then drizzle in the olive oil and vinegar with the blender running.
5. Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
6. Ladle soup into bowls and drizzle with olive oil to serve.

tomatoes, cucumber, garlic, orange bell pepper, shallot, kosher salt, pepper, extra virgin olive oil, sherry wine vinegar

Taken from www.food.com/recipe/gazpacho-from-jamie-deen-516061 (may not work)