CUCUMBER MINT GAZPACHO
A refreshing, incredibly easy, bright summer appetizer or lunch. Serve with a baguette and glass of wine on hot days!
Provided by Becca Mills
Categories Soup
Number Of Ingredients 7
Steps:
- In a high-powered blender, add cucumbers, mint, goat cheese, lemon juice, and garlic cloves. Add about half of the olive oil to start, and once blended determine how much more you want to add. Add salt to taste.
- Blend on high until combined to desired consistency - some pebble sized bits are ok! Add additional olive oil to thin out as needed, and adjust salt to taste.
- Chill in fridge for at least 15 minutes; serve chilled with additional mint, cucumber, and goat cheese garnish as desired.
CUCUMBER GAZPACHO WITH MINT PASTE
This is a great, refreshing soup on a hot day. It is made in minutes. You can also make parsley paste and serve it with the soup, just substitute parsley for mint. Serve with crusty bread or garlic bread.
Provided by Silke
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
- Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
- Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
- Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
- Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 5.7 g, Cholesterol 16.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 216 mg, Sugar 1.9 g
GREEN CUCUMBER & MINT GAZPACHO
This zingy, no-cook soup is packed with four of your five-a-day
Provided by Good Food team
Categories Dinner, Lunch, Soup
Time 20m
Number Of Ingredients 10
Steps:
- In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
- Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days - just give it a good stir before serving.
Nutrition Facts : Calories 186 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
CUCUMBER GAZPACHO WITH WATERMELON AND MINT
Steps:
- Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.
- Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of chili infused oil.
TOMATO CUCUMBER GAZPACHO
Provided by Diane Rossen Worthington
Categories Soup/Stew Blender Tomato Appetizer Picnic Low Cal High Fiber Cinco de Mayo Cucumber Summer Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 11
Steps:
- Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.
- Stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. Refrigerate 2 hours.
- Divide gazpacho evenly among bowls. Garnish with chopped basil and Parmesan croutons, if desired.
CUCUMBER GAZPACHO
This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.
Provided by Elizabeth Mervosh
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
- Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
- Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
- Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
- Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g
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Cuisine EuropeanCategory AppetizerServings 4Calories 44 per serving
- Prepare the topping mixture by finely dicing 1/3 of one cucumber (also remove the seeds) and half of the red onion. Mix together with the chopped chives and set aside.
- Roughly chop the remaining cucumbers, red onion, garlic, and place into a bowl together with the arugula and mint.
- Add the lemon juice and drizzle with olive oil. Season with the black pepper. Don’t add the salt at this moment because cucumbers will release their juices ahead of time. Mix everything together and let sit for 15 minutes.
- Transfer everything to a blender and add the salt. Blend until the desired consistency is reached. You can do that in batches, if needed.
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