Description
Refreshingly cool and bursting with flavor, this Cucumber Gazpacho is a perfect chilled soup for hot summer days—a delightful appetizer or light meal.
Ingredients
Scale
- 4 medium cucumbers (about 1 ½ lbs), peeled and chopped
- 1 red bell pepper, chopped
- 1 garlic clove, minced
- ½ small red onion, chopped
- ¼ cup fresh basil or mint leaves
- Juice of 1 lemon (about 2 tbsp)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash and chop all vegetables into rough chunks.
- In a blender, combine cucumbers, red bell pepper, garlic, red onion, herbs, and lemon juice. Blend until smooth.
- While blending, drizzle in olive oil and season with salt and pepper. Adjust flavors to your preference.
- Pour gazpacho into a bowl or pitcher and refrigerate for at least one hour.
- Serve chilled in bowls or glasses, garnished with additional herbs or diced vegetables if desired.
Notes
- For added texture, reserve some diced cucumbers or bell peppers to use as a garnish.
- Experiment by swapping out cucumbers for zucchini or adding spices like cumin for a unique twist.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 80
- Sugar: 4g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg