A refreshing and vibrant cold soup perfect for hot summer days.
Chop the tomatoes, cucumber, bell peppers, and onion into small pieces.
Uniformly chopping the vegetables ensures even blending.
Place the chopped vegetables, garlic, olive oil, vinegar, salt, and pepper into a blender.
Layer the softer ingredients at the bottom for smoother blending.
Blend the mixture until smooth, adjusting the consistency with additional tomato juice if needed.
Blend in short bursts to avoid over-processing the vegetables.
Stir in the chopped parsley, basil, and chives.
Adding herbs after blending preserves their fresh flavor.
Transfer the soup to a container and refrigerate for at least 2 hours or overnight.
Chilling allows the flavors to meld together beautifully.
Serve the gazpacho in bowls, garnished with additional herbs if desired.
Pair with crusty bread or croutons for added texture.
