A vibrant and refreshing gazpacho perfect for warm days, featuring a medley of fresh vegetables and a hint of spice.
Peel and chop the cucumbers, tomatoes, red bell pepper, carrots, and red onion into manageable pieces.
Chopping the vegetables into smaller pieces helps the blender process them more efficiently.
Combine half of the chopped vegetables, garlic, olive oil, lemon juice, water, salt, black pepper, and red pepper flakes in a blender.
Blend in batches if your blender is small to avoid overfilling.
Blend until smooth, then pour the mixture into a large bowl.
For a chunkier texture, pulse the blender instead of blending continuously.
Stir in the remaining chopped vegetables to add texture to the soup.
Mix thoroughly to ensure an even distribution of vegetables.
Cover the bowl and refrigerate the soup for at least 3 hours or overnight.
Chilling the soup allows the flavors to meld together for a more cohesive taste.
Serve the gazpacho in bowls and garnish with diced avocado, sliced radish, and chopped cilantro.
Add a drizzle of olive oil on top for an extra touch of flavor.
