Sherry Gazpacho with Mountain Red Blend™

Sherry Gazpacho with Mountain Red Blend™

InHarvest Products Used


Yield: 6 servings

  • 8 oz. InHarvest Mountain Red Blend™
  • 2 lbs. heirloom tomatoes, cut into 2” chunks
  • 1 seedless cucumber, peeled and cut into 2” chunks
  • 2 red bell peppers, seeded and cut into 2” chunks
  • 2 cloves garlic
  • ½ c. dry sherry
  • 2 T. red-wine vinegar
  • 1 t. kosher salt
  • 1 c. good olive oil


  1. Cook InHarvest Mountain Red Blend according to package directions. Reserve chilled.
  2. Place the tomato, cucumber, bell pepper, garlic, sherry, vinegar and salt into a food processor or blender and purée until smooth.
  3. Remove the purée and run the mix through a fine sieve to remove all the small pieces.
  4. Place back in blender, turn on and slowly emulsify with the olive oil until silky and smooth.
  5. Place gazpacho in fridge and cool for at least 1 hour before serving.
  6. To serve, divide the cooked Mountain Red Blend among 6 bowls. Pour the gazpacho over each. Garnish each bowl with chilled boiled shrimp and diced tomato and onion.