Rinse all vegetables, peel and cut into medium cubes.
Grind the vegetables with a blender, add garlic, olive oil, salt, pepper, hot pepper and lemon juice to taste. Be sure to taste and adjust to your liking.
Put the finished gazpacho before serving in the refrigerator for 30 minutes. Pour into plates, serve with pieces of cod liver and croutons.
Gazpacho with cod liver is a very light, fragrant, bright and tasty summer soup, but this option can be prepared at any time of the year, you can replace fresh tomatoes with your own juice, but you still need to find fresh cucumbers and peppers. Add your favorite herbs and spices, if desired. This soup is perfect for the whole family to diversify your usual first courses.