Description
A refreshing chilled soup made with cucumbers, bell peppers, and vegetables, perfect for summer days.
Ingredients
Scale
- 2 cucumbers
- 1 bell pepper
- 1 small onion
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by peeling and roughly chopping the cucumbers, bell pepper, and onion into large chunks.
- In a blender, combine the chopped vegetables, vegetable broth, olive oil, and lemon juice.
- Blend until smooth, allowing the blender to transform the vibrant concoction into a creamy, luscious soup.
- Taste your creation and adjust the seasoning with salt and pepper.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For a more flavorful dish, chill the gazpacho for longer. It can be made a day in advance for improved taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg