Tips and tricks on ingredients:

Red pepper: The sweet red pepper, as its name suggests it, bring a bit of sweetness to the dish. I also personally think that they have a nicer and stronger taste. However, it can easily be replaced by a more traditional red bell pepper.

Tomatoes: The original gazpacho uses fresh tomatoes. However, finding flavourful and tasty tomatoes can be challenging. Since it is one of the predominant tastes in the soup, I decided to play it safe and use can tomato. It can be diced, cherry or even full tomatoes, it does not matter everything goes in the blender! My brand of preference is Multi from Italy.

Cucumber: Without skin it better! Make sure to peel your cucumber. I also like to remove the centre, which has seeds. It makes it less watery.

Garlic: Garlic powder has a rather mild taste compare to fresh garlic. If you prefer to use fresh garlic, make sure to roast it with olive oil to soften the strength of it.

Onion: Since the soup is made of raw ingredients, red onions are best for it (they are easier to digest raw). If your onion is strong in flavour, add a little bit less than half.

Tasbacco: It adds a very nice little kick at the end. If you are unsure about it start be adding 1-2 drops and then adjust to your liking.

Lime: Lime is nice but you can use lemon instead too. If you don’t have any you can skip it. Just make sure to add a little bit more vinegar.

Vinegar: I used apple cider vinegar because it is white and doesn’t mess up the colour of my gazpacho, but you can use any other vinegar you have in your pantry !

Olive Oil: Yes, it has to be olive oil! And the nicer the quality of your olive is, the nicer your gazpacho is going to taste.