The perfect make-ahead gazpacho when it’s just too hot to cook. This gazpacho recipe brings the flavors of the summer season together easily, can be made ahead, and is always a family favorite.
The recipe is simple and easy to double or triple so you can enjoy this savory soup all week long.
To complete the gazpacho, you can prepare a few toppings, croutons, pumpkin seeds, chopped avocado, diced parsley, grilled shrimp, and jalapenos.
1
servings15
minutesThis is the easiest gazpacho recipe ever! Perfect for when you don’t want to cook on a hot day.
2 large tomatoes, chopped
2 cucumbers, peeled and chopped
2 green bell peppers, chopped
1 white onion, chopped
1 diced jalapeno (optional)
4 cups tomato juice
1 tablespoon olive oil
2 cloves of garlic chopped
Salt and Pepper to taste
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