Cucumber Gazpacho

cucumber gazpacho

 


Official Meatless Monday Blogger

Summer weather.

It’s my favorite time of year. Not just because I can zip around on my bike without a balaclava but because summer veggies make dinner easy and delicious. Gazpacho is refreshing dinner that can double as lunch the next day. Though traditionally made with tomatoes I decided to green it up a bit with tomatillos and cucumbers.

Whaaaaat? So good. So healthy.

Ingredients

  • Cucumbers- 3 roughly chopped
  • Green bell pepper- 1 roughly chopped
  • Green chiles- 2 chopped
  • Tomatillos – 4 medium
  • Garlic- 2 cloves
  • Shallots- 2
  • Lime- 2 juiced
  • Mint- one bunch
  • Broth- 1/2 (I used veggie)
  • Balsamic vinegar (use a higher quality if you’ve got it- definitely can taste the difference)- 2 tablespoons
  • Cilantro- one bunch
  • Black pepper
  • Coarse sea salt- Maldon is my fave

*Optional 1/2 cup of white wine in place of 1/2 cup of broth

 

 

Directions

  1. In a food processor or vitamix blend the veggies, mint, cilantro, balsamic, lime juice. (You’ll have to do this in batches as it won’t all fit.)
  2. Once one batch is done pour into a large soup serving bowl- if the soup is more smoothie like- add more liquid…
  3. Refrigerate for 45 minutes
  4. Stir before serving- I garnished with mango and cilantro- but whatever floats your boat will do just fine!
  5. Serve with salad!

What are some of your favorite cold soup recipes? I’m always looking for new ones!!

 

Namaste y’all.

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