Graza

First, roast the bell pepper. Over an open flame roast the pepper on all four sides. Then put it in a bowl and wrap the bowl with plastic wrap for 25 minutes. Then peel the outer char off and remove the seeds and set the pepper aside.

Toast the pine nuts in a dry pan until golden.

Peel the ginger and slice it very thin, or chop it. Set aside.

If you sliced the ginger then slice the garlic. If you chopped the ginger then chop the garlic to about the same size. Set aside.

Heat a small pan over medium heat and add ¼ cup of Drizzle. On medium to low heat, add the sliced garlic and ginger and very slowly cook for 15 minutes or until the garlic and ginger begin to soften. Keep the color minimal, and focus on infusing the olive oil with flavor, rather than crisping the garlic and ginger.

After 15 minutes, add 1 tsp paprika and 1 tsp salt and turn the heat up slightly just until the garlic and ginger turn a little golden and crispy. Remove 1 tbsp of the crispy garlic and ginger and set aside the rest for the gazpacho base.

In a blender, blend the tomatoes, cilantro, pine nuts, bell pepper, red onion, red chili, cucumber, roasted bell pepper, nectarine, and crispy ginger and garlic. Once blended until very smooth, strain through a sieve. Taste the gazpacho and adjust the seasoning if needed, adding more salt or pepper if needed!

Chill the gazpacho completely in the fridge before serving. Once ready to serve, ladle the gazpacho in serving bowls and garnish with diced cucumber, the crispy garlic and ginger, cilantro, and lots of Drizzle.