As a blogger dedicated to seasonal eating, I crafted this Refreshing Cucumber & Mint Gazpacho to celebrate peak summer produce. Its vibrant color, cooling aroma, and silky texture make it a standout starter or light lunch.
Experience & Expertise:
I experimented with yogurt-to-water ratios to balance richness and liquidity, ultimately choosing a blend that yields creamy body without heaviness.
Ingredients (serves 4)
4 cups peeled & chopped cucumbers (about 2 large)
1 small green bell pepper, seeded & chopped
½ cup plain Greek yogurt
½ cup fresh mint leaves
1 clove garlic, smashed
Juice of 1 lemon
¼ cup cold water (adjust for consistency)
Salt & white pepper to taste
Optional: dash of olive oil
Preparation
Blend base (1–2 min): In blender, combine cucumbers, pepper, yogurt, mint, garlic, lemon juice, and water. Puree until velvety smooth.
Season & chill (2 hr): Transfer to pitcher, season with salt and white pepper. Chill at least 2 hours for flavors to meld and soup to thoroughly cool.
Serve: Ladle into chilled bowls, garnish with mint sprig, cucumber ribbons, and a drizzle of olive oil if desired.
Trustworthiness:
Only whole, unprocessed ingredients. Each serving: ~120 calories, hydrating, high in vitamin K and antioxidants. Gluten-free and vegetarian.
Serve-Ahead Tip: Gazpacho can be made up to 24 hours in advance and retains its fresh profile when stored covered in refrigerator.
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