Follow these steps for perfect results
tomatoes
chopped peeled
cucumber
chopped
green pepper
chopped
garlic
vegetable broth
lemon juice
olive oil
salt
to taste
Combine 1 cup of vegetable broth with chopped tomatoes, cucumber, green pepper, and garlic in a blender.
Blend into a thick puree.
Add the remaining cup of vegetable broth, lemon juice, and olive oil.
Season with salt to taste.
Chill for at least 3 hours to allow flavors to meld.
Serve cold, garnished with Bac*Os, croutons, tomato cubes, and cucumber cubes.
Enjoy as a refreshing soup, paired with beans and rice or a sandwich.
Expert advice for the best results
Adjust the amount of garlic to your liking.
For a spicier gazpacho, add a pinch of cayenne pepper.
Use high-quality olive oil for the best flavor.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in chilled bowls or glasses. Garnish with fresh herbs and a drizzle of olive oil.
Serve with crusty bread
Serve as an appetizer or light meal
Complements the fresh flavors
Discover the story behind this recipe
A staple in Spanish cuisine, especially during hot summers.
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