Name: Gazpacho Cucumber Recipe
Prep time: 2 h 20 min
Total time: 2 h 20 min
Ingredients: 4 cups tomato juice; 1/2 cup red onion, finely minced; 1 medium sweet red bell pepper; 1 clove garlic, peeled and minced; 1 teaspoon honey; 1 medium cucumber, peeled, seeded, and minced; 2 scallions, minced; Juice of 1/2 lemon; Juice of 1 lime; 1 teaspoon dried tarragon leaves; 1 teaspoon dried or fresh, chopped basil; 1/2 teaspoon cumin; 1/4 cup fresh parsley leaves, minced; 2 cups fresh tomatoes, diced; 2 tablespoons olive oil; Salt, black pepper, and cayenne, to taste

Gazpacho Cucumber Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savor each spoonful of this wonderfully bright, bold, and beautiful Cucumber Gazpacho.

Author: Norann Oleson
Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: Serves 4 to 6 1x
Category: Soups

Ingredients

4 cups tomato juice
1/2 cup red onion, finely minced
1 medium sweet red bell pepper
1 clove garlic, peeled and minced
1 teaspoon honey
1 medium cucumber, peeled, seeded, and minced
2 scallions, minced
Juice of 1/2 lemon
Juice of 1 lime
1 teaspoon dried tarragon leaves
1 teaspoon dried or fresh, chopped basil
1/2 teaspoon cumin
1/4 cup fresh parsley leaves, minced
2 cups fresh tomatoes, diced
2 tablespoons olive oil
Salt, black pepper, and cayenne, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine all the ingredients.
Cover and chill the gazpacho for 2 hours for the ingredients to get cold and the flavors to meld. (Even better, refrigerate overnight.)
Serve cold.

Notes

You can chop or mince the produce by hand, but it will go much faster if you use a food processor. The texture will be slightly different, so it’s a matter of choice.

Find it online: https://foodgardening.mequoda.com/recipe/gazpacho-cucumber-recipe/