Gazpacho Soup


Gazpacho Soup



4 tomatoes
1/2 cucumber
1 bell pepper (any color)
1 shallots
1 garlic cloves
1/2 cup cilantro
2 lime
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
1 cup water
1/2 tablespoon chili flakes
  1. Core the tomatoes and dip them in boiling water for 1 minute to blanch them.
  2. Transfer the tomatoes into iced water so that the skin can be removed easily.
  3. Dice the tomatoes and put them in a food processor.
  4. Set aside ⅓ of the peppers and cucumber. Add the remaining ingredients to the food processor and blend until smooth.
  5. Chop the remaining peppers and cucumber and stir them in the soup. Sprinkle with some extra chili flakes and serve.
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