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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: 91kcal

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