For the soup:
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and diced
3 pounds ripe plum tomatoes, diced
3 garlic cloves, peeled and minced
1 tablespoon of RED MOJO
1/2 cup sherry vinegar
¾ cup Spanish extra-virgin olive oil
1 cups of water
1 teaspoon of sugar to balance acidity (if needed)
Season with ½ teaspoon of sea salt
For the Garnish:
Garlic croutons (optional)
Drizzle of olive oil
For the Soup:
Combine the cucumbers, peppers, tomatoes, garlic, Red Mojo, Sherry Vinegar and water and blend for 1-2 min. Slowly add the extra virgin olive oil through the top of the blender while blending it for until it turns into a thick pinkish liquid. Season with salt and add sugar if needed.
Pour the gazpacho into a pitcher. Refrigerate for about 30 minutes.
To serve, pour the chilled soup into shot glasses and garnish.