Description
A refreshing chilled cucumber gazpacho perfect for hot summer days.
Ingredients
- 2 large cucumbers, peeled and diced
- 1 cup ripe tomatoes, diced
- 1 small red onion, diced
- 1 bell pepper (red or yellow), diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Fresh herbs (such as dill or parsley) for garnish
Instructions
- In a blender or food processor, combine the diced cucumbers, tomatoes, red onion, bell pepper, and garlic. Blend until smooth.
- Add the vegetable broth, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper (if using). Blend again until well combined and smooth.
- Taste and adjust seasoning if necessary. If the mixture is too thick, add a little more vegetable broth to reach your desired consistency.
- Transfer the gazpacho to a large bowl or pitcher and cover. Refrigerate for at least 2 hours, or until well chilled.
- Serve in bowls, garnished with fresh herbs. Enjoy!
Notes
- For a creamier texture, add 1/2 avocado to the blender.
- Experiment with different herbs like basil or cilantro for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 80
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg