Print

Cucumber-Basil Gazpacho

Print Recipe

A refreshing, chilled soup blending cucumbers, basil, and spices, perfect for summer days and gatherings.

Ingredients

Scale
  • 2 medium cucumbers (skin on, seeds removed)
  • 1/2 cup basil leaves (loosely packed)
  • 1 cup green onions (cut into 2-inch chunks, about 2 onions)
  • 1/2 large avocado
  • 2 cloves garlic (minced)
  • 1 tsp sherry vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne
  • 1/2 cup vegetable broth

Instructions

  1. Prep Your Veggies: Start by washing those beautiful cucumbers under cold water. Scoop out the seeds and chop them into chunks.
  2. Grab your basil leaves and add them to the blender along with cucumber chunks.
  3. Chop your green onions into manageable pieces and add them to the mix.
  4. Carefully slice your avocado, remove the pit, and scoop the flesh into the blender.
  5. Mince the garlic cloves and add them to the blender.
  6. Add sherry vinegar, olive oil, kosher salt, black pepper, and cayenne to the blender.
  7. Pour in the vegetable broth.
  8. Blend all ingredients together until smooth. If needed, adjust the texture with more broth.
  9. Transfer your gazpacho to a bowl or pitcher, cover, and chill in the fridge for at least 30 minutes.
  10. Serve the chilled gazpacho in bowls, garnished with olive oil or fresh basil.

Notes

This gazpacho is versatile; feel free to experiment with different herbs or ingredients as desired.

Nutrition

Keywords: gazpacho, cucumber, basil, chilled soup, summer recipe

Find it online: https://sweetladle.com/cucumber-basil-gazpacho-refreshing-summer-soup/