Beat the heat with this revitalizing Chilled Cucumber-Mint Gazpacho. This vibrant soup is packed with fresh cucumbers, fragrant mint, and a hint of lime, making it the perfect dish for warm days.
The addition of a creamy avocado swirl not only enhances the flavor but also adds a beautiful visual contrast to the dish. This gazpacho is not only refreshing but also incredibly easy to prepare, making it an ideal choice for a light lunch or a starter at summer gatherings.
Ingredients
INGREDIENTS
- 2 large cucumbers, peeled and chopped
- 1 cup fresh mint leaves, packed
- 1 green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1/4 cup red onion, chopped
- 1 lime, juiced
- 2 cups vegetable broth
- Salt and pepper to taste
- 1 ripe avocado
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions
- In a blender, combine chopped cucumbers, mint leaves, bell pepper, garlic, red onion, and lime juice.
- Pour in the vegetable broth and blend until smooth.
- Season with salt and pepper to taste, then refrigerate for at least 30 minutes to chill.
- While the gazpacho chills, prepare the avocado swirl by blending the avocado, olive oil, lemon juice, and a pinch of salt until creamy.
- To serve, ladle the chilled gazpacho into bowls and drizzle with the avocado swirl. Garnish with additional mint leaves if desired.
Notes
Tip: For a spicier kick, add a jalapeño pepper to the blender with the other ingredients.
For the freshest flavor, use ripe avocados and seasonal cucumbers. If you prefer a smoother texture, blend the gazpacho longer until it reaches your desired consistency.
Feel free to substitute the mint with basil or cilantro for a different flavor profile. This gazpacho can be stored in the fridge for up to two days; just stir well before serving again.
