Instructions
1Prepare the Vegetables
Dice some of the cucumber and set aside for garnish. Peel the remaining cucumber. Roughly chop the tomatoes, bell pepper, garlic, and red onion.
2Blend the Soup
Add the peeled cucumber, tomatoes, bell pepper, garlic, red onion, cilantro, olive oil, vinegar, salt, and pepper to a blender. Blend until smooth, working in batches if necessary (this recipe makes a lot of soup). You may need to blend in 2-3 batches depending on your blender size.
3Chill the Soup
Transfer the blended gazpacho to a large bowl or pitcher. Refrigerate for at least 2 hours (or up to 3 days). The longer it chills, the more the flavors meld and develop, making it more complex and refreshing. The soup becomes even better on days 2 and 3!
4Adjust Seasoning
Before serving, taste and adjust seasoning with salt, pepper, and vinegar to your preference. The soup should be balanced between tangy, rich, and refreshing.
5Serve
Serve cold in glasses or bowls. Garnish with diced cucumber, cherry tomatoes, fresh herbs, and a drizzle of olive oil. You can also add croutons, roasted chickpeas, hard boiled eggs, or avocado for a more substantial meal.