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–+ servings
chilled cucumber vegetable soup

Cucumber Gazpacho

Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Spanish
Servings 4 servings

Equipment

  • 1 Blender
  • 1 Knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 refrigerator

Ingredients
  

  • 2 large cucumbers peeled and chopped
  • 1 green bell pepper seeded and chopped
  • 1 small onion chopped
  • 2 clove garlic minced
  • 3 cup vegetable broth
  • 2 tablespoon olive oil
  • 2 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced

Instructions
 

  • Place the cucumbers, bell pepper, onion, and garlic into a blender.
  • Add the vegetable broth, olive oil, white wine vinegar, salt, black pepper, and ground cumin to the blender.
  • Blend the mixture until it is smooth and well combined.
  • Pour the blended mixture into a mixing bowl and stir in the fresh cilantro and lime juice.
  • Cover the bowl and refrigerate the gazpacho for at least 30 minutes.
  • Serve the gazpacho chilled.

Notes

For the best flavor, use fresh, high-quality ingredients, especially for the cucumbers and cilantro. The resting time in the refrigerator allows the flavors to meld together, enhancing the taste of the gazpacho. Adjust seasoning to taste before serving, and consider garnishing with additional chopped vegetables or herbs for added texture and visual appeal.
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