A vibrant and refreshing chilled soup perfect for hot summer days.
Chop the tomatoes, cucumber, bell pepper, and onion into small pieces.
Use a sharp knife to make chopping easier and more precise.
Add the chopped vegetables, garlic, olive oil, vinegar, salt, and pepper to a blender.
Blend in batches if your blender is small to ensure a smooth consistency.
Blend until smooth, adjusting seasoning to taste.
For a chunkier texture, pulse the blender instead of blending continuously.
Chill the soup in the refrigerator for at least 2 hours before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the gazpacho in bowls, garnished with fresh parsley.
Add a drizzle of olive oil on top for an extra touch of flavor.
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