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 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 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.
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
CUCUMBER-MINT GAZPACHO
Categories Soup/Stew Vegetable Appetizer No-Cook Vegetarian Quick & Easy Summer Healthy Vegan
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Place all indredients in bowl of food processor.*** Process into a puree with a slightly textured consistency. Refrigerate for 2 hours. Serve chilled. Notes: * Easiest way to remove bell pepper membrane (the textured, almost bubbly film closest to the flesh) is with a sharp potato peeler. ** Instead of coconut, you can substitute either an avocado or 6 oz of Greek yogurt. *** If you don't have a food processor, you can use a blender, but remember to add the liquid ingredients to the pitcher first, followed by the raw vegetables. Blend to desired consistency.
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Category Cookstr RecipesEstimated Reading Time 2 mins
- Place the cucumbers and lime juice in a food processor and process until no big pieces remain. (Alternately, add the freshly squeezed lime juice and about 2 cups of the cucumbers to a blender and blend together to liquefy the cucumber. Then, add the remaining cucumbers and pulse until no large pieces remain and you have a thick liquid.)
- Transfer the mix to a large bowl and fold in the jalapenos, red peppers, and mint. (To chiffonade the mint leaves: Lay the leaves one on top of the other, and roll tightly. Using a sharp knife, slice the roll very thin, so you have thin strips of mint. Doing it this way helps keep the herbs from bruising under the pressure of the knife)
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