- Ingredients: 1 pound Campari tomatoes, seeded, 3 persian cucumbers, roughly chopped, 1 green bell pepper, seeded, cored and roughly chopped, 2 garlic cloves, peeled, 1/4 cup olorosso sherry, 2 tablespoons sherry vinegar, 1/4 cup spanish extra-virgin olove oil, kosher salt

- Ingredients for garnish: reserved seeds for garnish if desired, microgreens, spanish extra-virgin olive oil for drizzling

- Method:

• Place all ingredientes in a blender and blend on high until smooth.
• Pour into a pitcher and refrigerate until chilled.
• Puor chilled garpacho into "rocks" glasses or sippable glass.
• Garnish with reserve tomato seeds, olive oil and microgreend if desire.