- Blend the BOU cube, oil, vinegar, and dates along with 16 oz of hot water in a blender. Pour the mixture into a large container and set aside.
- Roughly chop the tomatoes, pepper, onion, cucumber and garlic. Working in batches, add the vegetables to a blender or food processor. Puree until almost smooth - you want a bit of texture in the soup.
- Add the pureed vegetables along with a pinch of salt to the bowl with the BOU mixture and stir well. Cover and refrigerate at least 3 hours, ideally overnight.
- Garnish each bowl of gazpacho with kale chips and serve. Enjoy!