Summer has few redeeming qualities IMO. One of them is this Spanish sherry gazpacho. Want to try? You need 2.5lb Roma tomatoes; 1/2 cucumber; 1/2 red bell pepper; 1/2 orange bell pepper; 1/2 cup olive oil; 1/3 cup dry sherry; 2.5 Tbsp sherry vinegar; and 2 garlic cloves. /1 
Peel and slice the cucumbers. Cut the peppers (half red and half orange) into strips, discarding any seeds. Peel the garlic cloves and slice them in half. Cut tomatoes in quarters. /2
Put the tomatoes in the blender and roughly chop to make room for the other veggies. /3
Add the other veggies and continue to blend (I use the purée function) until it’s a rough texture. Add olive oil, sherry and sherry vinegar. Blend some more. Some people prefer their gazpacho smooth. I like mine a little chunky. Blend more or less depending on your preference. /4
I add about a teaspoon of Worcestershire sauce, but it’s not part of the recipe. Optional. This is the texture that I personally prefer - still a bit chunky. Adjust salt and pepper. /5
You’re done! Pour it into a pitcher, cover with plastic and refrigerate for at least 30 minutes before enjoying it. Bon appetit! #QuarantineFood
One more thing - garnish! I've done a bunch of different things, from a sprig of fresh herbs (thyme, rosemary or basil) to croutons. My favorite is parmesan crisps. /x
