Spicy Gazpacho (Spanish Vegetable Cold Dish)

Peel the cucumber and cut into slices. Peel and finely slice the garlic as well.

Remove the grilled peppers from the jar and drain.

Puree the cucumber slices, garlic, peppers and tomato juice very finely in a large bowl.

Season with the chili oil and herb salt, then refrigerate for at least an hour.

Arrange in soup plates and garnish with basil, rosemary and olive leaves.

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