Gazpacho with Cucumber Recipe

Ingredients

• 2 garlic cloves, peeled and minced
• 1 shallot, peeled and sliced
• 2 tbsp red wine vinegar
• 1 cup cucumber, sliced
• 3 cups heirloom tomatoes
• 1 cup roasted red bell peppers
• 2 cups Aneto Vegetable Broth
• Salt and Pepper to taste
• 2 - 4 tbsp Castillo de Canena Sherry Cask Olive Oil
• Optional Garnish & Toppings:
• Diced Heirloom Cherry Tomatoes
• Diced Cucumbers
• Chopped Cilantro
• Cracked Black Pepper