Cucumber Gazpacho
This easy cucumber gazpacho is deliciously refreshing and healthy. Made with cucumbers, fresh herbs, and red wine vinegar, this chilled soup pairs perfectly with sandwiches and wraps.
Servings: 4
Calories: 58kcal
Ingredients
- 2 medium cucumbers
- 1 ½ cups baby spinach
- ¼ cup non-dairy milk
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 cup fresh herbs mint, basil, and/or cilantro
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- ice cold water
Instructions
- Peel the cucumbers, if you’d like. Slice lengthwise and scoop out the seeds with a spoon. Dice the cucumbers.
- In a high-powered blender or food processor, blend the cucumbers and 1/2 cup ice cold water. Add the remaining ingredients, slowly adding water to thin as desired. Taste and adjust as necessary.
- Transfer to bowls or cups. Top with non-dairy milk, sliced cucumbers, or fresh herbs. Enjoy immediately.
Notes
- You can use any plant-based milk for this recipe, such as almond milk, oat milk, or coconut milk.
- Feel free to experiment with the leafy greens, too. Spinach and kale will create a deep green color, while lettuce is ideal for keeping the flavor and color light.
- Experiment with other spice and herb combinations to taste. This recipe is very flexible, so feel free to make it your own!
- Nutrition information for this Cucumber Gazpacho recipe is an estimate calculated by the Spoonacular food database.
Nutrition
Calories: 58kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 238mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1502IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg