Step 1

Combine cucumbers, peppers, tomatoes, garlic, olive oil, sherry and vinegar in a food processor or blender. Puree the ingredients until everything is well blended and smooth — you can add up to a cup of water to adjust the consistency, if you'd like. Pour the gazpacho through a medium strainer into a pitcher. Refrigerate for at least 30 minutes.

Step 2

Put some of the cherry tomato halves, diced cucumber and green peppers in each bowl and pour the gazpacho over them. Drizzle each bowl with olive oil, sprinkle with sea salt, and serve.