Description
This delightful cold soup is packed with summer vegetables.
Ingredients
Scale
- 1-2 English cucumbers (2 ¼ cups, chopped)
- 1 ½ green bell peppers (1 ¼ cups, chopped)
- ½ jalapeño, minced
- 1 cup loosely packed spinach
- 3 tbsp freshly squeezed lemon juice
- ¼ - ½ cup extra virgin olive oil
- 1 small clove of garlic, minced
- ½ tsp salt
- Freshly ground black pepper
- Fresh mint leaves
Instructions
- Add 2 cups of cucumber (SAVE the ¼ cup for later), 1 cup of green pepper (SAVE the ¼ for later), jalapeño, spinach, lemon juice, garlic, salt, freshly ground black pepper and ¼ cup of extra virgin olive oil to a food processor or blender.
- Blend together, while slowly adding about ¼ cup more of olive oil. Blend until you reach your desired consistency.
- Serve in bowls & use the extra chopped cucumber & green pepper as a topping. Garnish with freshly chopped mint leaves and a squeeze of lemon juice. Enjoy!
Notes
- Gazpacho is meant to be enjoyed cold. I store my produce in the refrigerator so it is nice and cold when I blend everything together. You can also make this ahead of time and store it in the refrigerator.
- If you do make this ahead of time, please note that the garlic flavor will intensify the longer it sits.