Crystal Ball Gazpacho

Ingredients

• 4 ripe tomatoes, roughly chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, seeded and chopped
• 1 small red onion, roughly chopped
• 2 cloves garlic, minced
• A splash of extra virgin olive oil
• A couple of tablespoons of sherry vinegar
• 1 teaspoon of salt
• A handful of ice cubes

Instructions

1. Throw the tomatoes, cucumber, bell pepper, red onion, and garlic into a blender.
2. Blend on high until everything’s smooth, about 2 minutes. Tip: For a silkier texture, strain the mixture through a fine mesh sieve.
3. Add the olive oil, sherry vinegar, and salt. Blend again for 30 seconds to combine.
4. Toss in the ice cubes and blend until the gazpacho is chilled and slightly frothy, about 1 minute. Tip: The ice not only chills the soup but also gives it that crystal-clear look.
5. Pour into bowls and serve immediately. Tip: Garnish with a drizzle of olive oil and a sprinkle of diced cucumber for extra crunch.

Unbelievably smooth with a tangy kick, this gazpacho is a visual and flavorful masterpiece. Serve it in clear glasses to showcase its mesmerizing clarity, or pair with crusty bread for a hearty touch.