A vibrant and refreshing chilled soup perfect for hot summer days.
Chop the onion and garlic into smaller pieces.
Chopping the onion and garlic helps them blend more evenly.
Combine the onion, garlic, olive oil, and vinegar in a blender.
Blending these ingredients first ensures a smooth base for the soup.
Add the tomatoes, cucumber, bell pepper, tomato paste, salt, cilantro, tomato juice, and hot sauce to the blender.
Cut the vegetables into smaller chunks for easier blending.
Pulse the blender until the mixture is chunky but well combined.
Avoid over-blending to maintain a nice texture.
Chill the gazpacho in the refrigerator for 1-6 hours.
Chilling allows the flavors to meld together beautifully.
Serve the gazpacho in bowls, garnished with a dollop of sour cream and a drizzle of olive oil.
Add a sprinkle of fresh herbs for an extra touch of color and flavor.
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