A refreshing and vibrant gazpacho with a citrusy twist, perfect for warm days.
Combine the tomatoes, cucumber, bell pepper, jalapeño, and garlic in a large bowl.
Chop the vegetables into similar-sized pieces for even blending.
Process the vegetable mixture in a food processor until coarsely blended.
Pulse the processor to control the texture of the gazpacho.
Add lime juice, honey, cilantro, ginger, and sea salt to the processor and blend until desired consistency is reached.
Taste and adjust seasoning as needed.
Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together.
Serve the gazpacho in bowls, garnished with green onion slices.
Add a drizzle of olive oil for extra richness.
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