Start by assembling all your ingredients. It’s a good practice to wash and prep everything in advance. This way, you can enjoy the cooking process without rushing.

Take the day-old ciabatta and break it into chunks. Combine it with the ice cubes in a large bowl. This will help create that creamy base we want in the gazpacho.

Chop the cucumbers, tomatoes, bell pepper, and scallion into manageable pieces. There’s no need for perfection; they’ll be blended soon.

Add the chopped veggies, garlic, and green chili into the blender with the ciabatta and ice mixture. Pour in lime juice and a drizzle of olive oil.

Blend until you achieve a silky consistency. If you prefer a chunkier texture, don’t over-blend. Taste it. Adjust seasoning if needed.

Transfer the gazpacho to a bowl or container and pop it in the fridge to chill for at least an hour. This allows the flavors to meld beautifully.

Serve chilled, drizzled with more olive oil on top. Garnish with crushed pistachios and extra herbs for a beautiful presentation.