Gazpacho From Jamie Deen - cooking recipe

Ingredients

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

Preparation

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