Cold Cucumber Green Gazpacho
Enjoy refreshing cold cucumber green gazpacho on a hot summer day! This chilled soup is light and bright in flavor and packed full of vegetables.
Equipment
- 1 food processor, blender or immersion blender
Ingredients
- 1 large english cucumber peeled, seeds removed, and roughly chopped
- 1 green bell pepper seeded and roughly chopped
- 1 jalapeño seeded (or leave the seed for more spice)
- 1 clove garlic minced
- ½ avocado
- 2 ½ to 3 tablespoon apple cider vinegar (start with 2 ½ tablespoons and add more to taste)
- ¼ cup extra-virgin olive oil plus more to taste
- ½ teaspoon salt
- Freshly ground black pepper
Garnishes (optional):
- 1-2 persian cucumbers, diced
- Fresh mint or other herbs
- Extra-virgin olive oil
Instructions
- Remove the seeds from the cucumber using a spoon to scoop them out. The seeds are difficult to blend so removing them makes the gazpacho smoother in texture.
- Add the cucumber, green bell pepper, jalapeno, minced garlic, apple cider vinegar, avocado, salt and pepper to a food processor or blender.
- Blend the vegetables until smooth. Scrape the sides down of the blender or food processor as needed. Tase and adjust seasonings. Does it need more vinegar or salt?
- Transfer to an airtight container and chill the gazpacho in the fridge for 30 minutes to 1 hour. (OPTIONAL)
- Garnish each bowl with fresh mint leaves and a drizzle of extra virgin olive oil. Serve as an appetizer or as a light meal.
Notes
- I like to mince the garlic before adding it to the food processor to make sure it is evenly chopped. If you have a high powered blend you should be fine to add in the whole clove of garlic.
- I recommend peeling the skin off the cucumber so it is smoother and easier to blend. If you have an awesome high-power blender then you don’t have to peel the skin.
- Leave the jalapeño seeds in for a spicy green gazpacho!
- Try using other vinegar such as red wine or rice vinegar!
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