Description
A refreshing no-cook soup made with cucumbers and mint, perfect for hot summer days.
Ingredients
Scale
- 2 large cucumbers, peeled and chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves of garlic, minced
- 2 cups vegetable broth
- 1/4 cup fresh mint leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Begin by preparing all your vegetables. Peel and chop the cucumbers, chop the green bell pepper, dice the red onion, and mince the garlic. Having everything ready will make the blending process smooth and quick!
- In a blender, combine the chopped cucumbers, bell pepper, red onion, garlic, fresh mint leaves, vegetable broth, and lime juice. Blend until the mixture is smooth and creamy, making sure to pause occasionally to scrape down the sides if needed.
- Once blended, pour in the olive oil. At this point, season the mixture with salt and pepper according to your taste preferences. Blend again briefly to combine everything.
- Transfer the gazpacho to a large bowl or pitcher and chill it in the refrigerator for at least one hour before serving. This will enhance the flavors. When ready to serve, ladle the chilled soup into bowls and garnish with extra mint leaves for a pop of color and fresh aroma.
Notes
For an extra smooth texture, strain the blended mixture through a fine mesh sieve. Experiment with different herbs for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg