Red and Yellow Gazpacho

Peel the shallots, garlic and cucumber. Rinse the celery and tomatoes. Rinse the chile pepper, cut in half and remove seeds and white ribs. Rinse the bell peppers, cut in half and remove seeds and white ribs. Cut all the vegetables into small pieces.

For the red gazpacho: Place half the shallots, garlic, cucumber, chile pepper, red cherry tomatoes, red bell pepper, 3 tablespoons olive oil and 2 tablespoons of sherry into a blender. Pulse until smooth. Season with salt and pepper to taste. 

For the yellow gazpacho: Place the remaining shallots, garlic, cucumber, chile pepper, yellow cherry tomatoes, yellow bell pepper, 3 tablespoons olive oil and 2 tablespoons of sherry into a blender. Pulse until smooth. Season with salt and pepper to taste.