Make Ahead

Summer Cucumber Gazpacho

June  9, 2010
Author Notes

This summer soup is so easy and so refreshing. Just chop everything up, chill it, and garnish with fresh mint! A nice course to include in a meal full of spicy foods. —clintonhillbilly

  • Serves 4
  • 1 cucumber, peeled and diced
  • 1/2 green bell pepper, diced
  • 1/2 jalapeño, minced
  • 3 cloves garlic, minced or crushed
  • 1-2 spring onions or scallions, thinly sliced
  • 1/4 cup orange juice
  • juice of 2 limes
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 3/4 cup plain yogurt or sour cream
  • 1/2 teaspoon cumin
  • 1 cup ice water or cold broth
  • 2 slices wheat bread, crusts removed
  • Tablespoon salt and pepper
  • 4 tablespoons chopped fresh mint
In This Recipe
  1. Combine all ingredients except mint and refrigerate for at least 2 hours.
  2. Pour into bowls or martini glasses and garnish with 1 tablespoon fresh chopped mint per glass full of soup.
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