A vibrant and refreshing gazpacho recipe perfect for hot summer days.
Roughly chop the cucumber and onion into chunks.
Use a sharp knife to make chopping easier and more precise.
Add half of the chopped vegetables to a food processor along with the garlic, lime juice, hot sauce, salt, and 1 cup of vegetable juice.
Blend until smooth for a creamy texture.
Pour the blended mixture into a mixing bowl and stir in the remaining vegetable juice.
Mix thoroughly to ensure even flavor distribution.
Chill the gazpacho in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together beautifully.
Serve the gazpacho cold, garnished with the remaining chopped vegetables and cilantro.
Add a drizzle of olive oil for an extra touch of richness.
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