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Soups have the incredible ability to be both nourishing and satisfying. When the weather turns warm and fresh tomatoes are abundant, gazpacho becomes one of my absolute favorites. What makes this dish even better is how quick and easy it is to prepare. Since it’s a blended soup, there’s no need to spend much time carefully chopping the ingredients.

Gazpacho comes in various delightful variations. Some use stale bread as a base, while others incorporate canned tomatoes or juice. The textures can range from chunky to creamy, with this recipe falling into the latter category. It closely resembles the way I make gazpacho, inspired by a recipe from my Spanish friend.

However, there is one significant difference between their version and mine: I choose not to add any oil, making it a healthier option. Instead, I opt for balsamic vinegar to infuse the soup with a richer flavor, and I add a touch of chipotle chili for that delightful smoky spice.

This gazpacho recipe captures the essence of refreshing simplicity while providing a unique twist to suit individual tastes. It’s a great way to savor the bountiful flavors of fresh tomatoes during the warm seasons.

Buen provecho!

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