Description
Cucumber Gazpacho is a refreshing chilled soup, bursting with vibrant flavors. This easy recipe is perfect for hot summer days and gatherings, providing a delightful way to cool down.
Ingredients
Scale
- 4 medium fresh cucumbers, peeled and chopped
- 2 large ripe tomatoes, chopped
- 1 red bell pepper, diced
- 2 cloves fresh garlic, minced
- 1 small red onion, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar (substitute for red wine vinegar)
- Salt and pepper to taste
- Fresh basil or mint for garnish
Instructions
- Wash and chop the cucumbers, tomatoes, red bell pepper, onion, and garlic into manageable pieces.
- In a blender, combine all chopped vegetables with olive oil and apple cider vinegar.
- Blend on high until smooth and creamy, stopping occasionally to scrape down the sides.
- Taste the gazpacho and adjust seasoning with salt and pepper as needed.
- Transfer to a bowl or pitcher and refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled in bowls or glasses, garnished with fresh herbs.
Notes
- For added creaminess, consider blending in half an avocado.
- Experiment with herbs like cilantro or dill for unique flavor profiles.
- Serve in chilled bowls to keep your gazpacho cool longer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 70
- Sugar: 6g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg