Cool and refreshing cucumber gazpacho recipe that is perfect on a hot summer day.
A fresh and hydrating soup that is perfect for a hot summer day. This gazpacho has a complex flavour that is a satisfying twist to traditional, Spanish-style tomato gazpacho.
When the summer temperatures soar, no one wants to heat up their home any more than they need to. So, why not serve a satisfying meal that takes no cooking at all?
This soup does need to be made a few hours ahead of time in order to allow the flavours to meld together, but it keeps well, covered in the refrigerator for several days.
It is vegan, dairy-free, and gluten-free, making it a good option to serve at a luncheon with friends.
(Makes 4 servings)
6 small cucumbers, peeled and chopped
1 green bell pepper, deseeded and chopped
1/2 bulb fennel, chopped, greens reserved
2 stalks scallions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh Italian parsley, chopped
1 jalapeño pepper, deseeded and chopped
3 cloves garlic, minced
1/2 cup vegetable stock, + more if needed for consistency
1/4 cup avocado oil
juice of 1 lime
salt and ground black pepper to taste
In a high-powered blender combine 5 cucumber, the green bell pepper, fennel, scallions, cilantro, Italian parsley, jalapeño, and garlic. Pulse a few times to begin breaking the vegetables down.
Add the vegetable stock, avocado oil, and lime juice, then blend. Add a pinch of salt and ground black pepper then blend to combine. Taste and adjust seasoning, and if the gazpacho is too thick, add a little additional vegetable stock until the consistency is smooth but not too liquid.
Transfer into a large airtight container, or tureen, and refrigerate for 4 to 6 hours. Serve while cold, garnished with the remaining diced cucumber and chopped fennel greens.
Nutritional Information Per Serving:
total calories = 168.5 | total fat = 11.02g | saturated fat = 1.65g | cholesterol = 0mg | sodium = 105.13mg | net carbohydrates = 14.09g | dietary fibre = 3.01g | sugars = 7.46g | protein = 3.01g