HEALTHY SUMMER GAZPACHO & A LITTLE SPANISH LOVE STORY

Start by blending vinegar and olive oil with pomodori tomatoes to create a liquid base.

Finely chop red onion and garlic to avoid large pieces in the soup.

Add ice cubes while blending to prevent the motor from heating up and changing the flavor.

Taste and adjust the ingredients based on the sweetness of the vegetables and the quality of the olive oil.

Add chopped cucumbers and bell peppers to the blended mixture.

For added spice, include chili flakes or jalapenos according to preference.

If avoiding gluten, cook broccoli to add creaminess and sweetness to the soup.

Blend the soup in batches if necessary, especially for larger quantities.

Let the gazpacho rest in the fridge for a few hours to enhance the flavors.

Prepare croutons by frying bread with olive oil and garlic for topping.

Dietary