How To Cook Cold Cucumber Gazpacho Soup - Recipe

Author: Nia Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Cold Cucumber Gazpacho Soup - Recipe. Learn how to cook "Cold cucumber gazpacho soup". Delicious recipe..

Required products :

600 grams cucumbers
1 large onion
2 sweet green peppers
1/4 sweet red pepper
1 bunch dill
10 tablespoons olive oil
3 tablespoons wine vinegar
300 ml vegetable broth or water
salt and ground black pepper to taste

Method of preparation :

Peel an onion and cut it into pieces. Cut the cucumbers at random and set aside a little for decoration.

Clean the peppers from the tails and seeds. Separate 1/4 green pepper and cut the rest at random. Remove the dill stalks.

Using a blender, grind all the vegetables (except the ones you separated and the red pepper) together with 1 teaspoon of broth or water. Pour vinegar, 6 tablespoons of olive oil, season with salt and ground black pepper to taste. Put the puree in the refrigerator for at least an hour to cool.

Cut the red pepper, the green part and the cucumbers into small cubes, pour them into a bowl, stir and add a little salt.

Distribute the minced vegetables in suitable bowls or cups, put a few ice cubes in each bowl, sprinkle with pieces of chopped peppers and cucumbers, pour the remaining olive oil and you can serve the soup.

Enjoy your meal!

How To Cook Cold Cucumber Gazpacho Soup - Recipe

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