Follow these steps for perfect results
tomato juice
tomatoes
diced
cucumber
peeled, seeded and diced
red onion
chopped
celery
chopped
bell pepper
chopped
jalapeno pepper
chopped fine
scallions
chopped
garlic cloves
minced
wine vinegar
lemon juice
olive oil
salt
to taste
pepper
to taste
Prepare all vegetables by dicing the tomatoes, cucumber, red onion, celery, and bell pepper. Chop the jalapeno pepper and scallions. Mince the garlic cloves.
Combine all prepared ingredients in a large bowl.
Add tomato juice, wine vinegar, lemon juice, and olive oil to the bowl.
Season with salt and pepper to taste.
Puree some or all of the soup to your desired consistency using a blender or immersion blender (optional).
Chill the soup in the refrigerator for at least 2 hours to allow the flavors to meld.
Expert advice for the best results
Adjust the amount of jalapeno pepper to control the spiciness.
For a creamier texture, add a small amount of blended avocado.
Serve with a drizzle of olive oil and a sprinkle of fresh herbs.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in chilled bowls. Garnish with a sprig of cilantro or a drizzle of olive oil.
Serve chilled as an appetizer or light lunch.
Pair with crusty bread for dipping.
Complements the acidity of the soup.
Gazpacho can be used as a base.
Discover the story behind this recipe
A staple of Spanish cuisine, particularly during the hot summer months.
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