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Emma

Chilled Cucumber Gazpacho: Refreshing Summer Delight!

A refreshing chilled cucumber gazpacho perfect for hot summer days.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: Spanish
Calories: 80
Ingredients Method Nutrition Notes

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

Method
 

  1. In a blender or food processor, combine the diced cucumbers, tomatoes, red onion, bell pepper, and garlic. Blend until smooth.
  2. Add the vegetable broth, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper (if using). Blend again until well combined and smooth.
  3. Taste and adjust seasoning if necessary. If the mixture is too thick, add a little more vegetable broth to reach your desired consistency.
  4. Transfer the gazpacho to a large bowl or pitcher and cover. Refrigerate for at least 2 hours, or until well chilled.
  5. Serve in bowls, garnished with fresh herbs. Enjoy!

Nutrition

Serving: 1bowlCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 4.5gSodium: 400mgFiber: 2gSugar: 4g

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.

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