Cucumber Gazpacho
Cucumber Gazpacho is a refreshing chilled soup that bursts with vibrant flavors, making it the perfect summer dish. This no-cook recipe combines crisp vegetables for a light and healthy treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 6
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Ingredients
Scale
- 4 cups cucumbers, peeled and diced
- 2 cups ripe tomatoes, chopped
- 1 cup bell pepper, diced
- ½ cup red onion, chopped
- 1 clove garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- Fresh herbs (basil or cilantro) for garnish
Instructions
- Wash all vegetables thoroughly. Peel cucumbers if desired.
- Chop cucumbers, tomatoes, bell pepper, red onion, and garlic into uniform pieces.
- Place all chopped vegetables in a blender or food processor with olive oil and apple cider vinegar. Blend until smooth.
- Taste and adjust seasoning with salt and pepper; add more vinegar or garlic as desired.
- Chill in the refrigerator for at least two hours before serving to enhance flavors.
- Serve in bowls garnished with fresh herbs or diced veggies.
Notes
- For added texture, consider incorporating diced avocado or croutons as toppings.
- You can substitute zucchini for cucumbers for an alternative twist.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 85
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg