Cucumber Gazpacho Recipe

Ingredients

• 3 large cucumbers, peeled and diced
• 1 small red onion, diced
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1/4 cup white wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon agave nectar
• Salt and black pepper to taste

Instructions

1. In a blender or food processor, blend the cucumbers, red onion, garlic, vegetable broth, white wine vinegar, olive oil, and agave nectar until smooth.
2. Add salt and black pepper to taste.
3. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
4. Once chilled, serve in bowls or glasses and garnish with diced cucumber and olive oil if desired.

Verdict

Cucumber gazpacho is a refreshing and healthy dish perfect for hot days or when you want to lighten up your meal. It’s packed with veggies and has a tangy flavor thanks to the vinegar and agave nectar. This easy recipe can be made in minutes and can be served as an appetizer or a light lunch.

Serving Suggestions

• Top with croutons or diced avocado for extra texture.
• Serve with a side of bread or crackers.
• Pair with a grilled chicken or fish for a complete meal.