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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Cucumber Gazpacho

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When I think of gazpacho, I typically think of hot summer days, sitting on the beach, traveling through Spain and Portugal, and ultimate relaxation. So it might be counterintuitive to make gazpacho in the winter, where it’s 35 degrees today, sunny but cold – with no beach in sight.

Which is exactly why I decided to make it for a light dinner tonight 🙂

I felt like recreating some of mine and the husband’s travels with a green gazpacho, some cheese, crusty bread and wine.

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It completely hit the spot. Refreshing, cool, slightly sweet – who says you can’t have a summertime treat in the winter?

The Ingredients

Adapted from CookingLight

  • 4 garlic cloves
  • 3 cups chopped peeled Kirby cucumber (about 1 pound)
  • 2 cups chopped tomato (about 2 large)
  • 2 cups chopped honeydew melon
  • 1/2 cup finely chopped sweet onion
  • 1/3 cup finely chopped celery
  • 2 tbsp chopped fresh mint
  • 1 tbsp olive oil
  • 1 tsp chopped fresh tarragon
  • 1/2 tsp salt
  • 1 tsp finely minced serrano chile

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The Directions

Step 1: Place all of the ingredients in a blender, puree until smooth (or you can leave it slightly chunky if you like that consistency better).

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Serve and enjoy!

How’s that for an easy dinner – there is only 1 step!

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This is perfect on a day where you might have had a heavier lunch, or just don’t feel like cooking. You can prepare this for a light lunch, a side dish at a dinner party, or a light dinner. Serve it with some crusty bread and cheese, and you have a pretty complete meal.

I hope you enjoy this as much as we did!

Print Recipe
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Cucumber Gazpacho

Refreshing, cool, slightly sweet – who says you can’t have a summertime treat in the winter? I make this gazpacho year-round and hope you will as well.
Prep Time20 mins
Total Time20 mins
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 91

Ingredients

  • 4 garlic cloves
  • 3 cups chopped peeled Kirby cucumber about 1 pound
  • 2 cups chopped tomato about 2 large
  • 2 cups chopped honeydew melon
  • 1/2 cup finely chopped sweet onion
  • 1/3 cup finely chopped celery
  • 2 tbsp chopped fresh mint
  • 1 tbsp extra virgin olive oil
  • 1 tsp chopped fresh tarragon
  • 1/2 tsp salt
  • 1 tsp finely minced serrano chile

Instructions

  • Place all of the ingredients in a blender, puree until smooth (or you can leave it slightly chunky if you like that consistency better).

Notes

Adapted from CookingLight

Nutrition

Calories: 91kcal | Carbohydrates: 14.4g | Protein: 1.8g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 324.3mg | Fiber: 2.5g | Sugar: 6.9g

 

Posted In…

Appetizers ·

Appetizers are the perfect complement to my favorite entrees and dinner party menus. You can also make a small batch for a snack, or turn them into a complete meal.

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