This easy summer gazpacho is the perfect no-cook soup for hot days! It's light, refreshing and perfect for serving to large groups.
Servings: 4 people
- 2 English cucumbers divided
- 1 medium red onion divided
- 2 tbsp fresh chopped chives
- 1 small handful arugula
- 1 small handful fresh mint leaves
- 1-2 cloves garlic
- 2 tbsp lemon juice
- olive oil for drizzling
- salt to taste
- black pepper to taste
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.
Serve chilled, garnished with the topping mixture and enjoy!
Serving: 1g | Calories: 44kcal | Carbohydrates: 10.2g | Protein: 1.8g | Fat: 0.3g | Sodium: 7.8mg | Sugar: 4g