Cucumber-Mint Gazpacho
Ingredients
- 2 English cucumbers
- 1 small-medium white onion ⓘ
- 1 yellow bell pepper, membrane removed*, seeded and chopped ⓘ
- 2 cloves garlic, chopped ⓘ
- 1 jalapeno, seeded and chopped ⓘ
- 8-10 large mint leaves, chopped ⓘ
- 1/4 cup canned coconut milk**
- 2 Tbsp EVOO (more or less to taste) ⓘ
- 2 Tbsp fresh lime juice ⓘ
- 2 Tbsp wine vinegar (red, white, or sherry)
- 1 tsp sea salt ⓘ
- freshly ground pepper ⓘ
Instructions
- Place all indredients in bowl of food processor.*** Process into a puree with a slightly textured consistency. Refrigerate for 2 hours. Serve chilled.
- Notes:
- * Easiest way to remove bell pepper membrane (the textured, almost bubbly film closest to the flesh) is with a sharp potato peeler.
- ** Instead of coconut, you can substitute either an avocado or 6 oz of Greek yogurt.
- *** If you don't have a food processor, you can use a blender, but remember to add the liquid ingredients to the pitcher first, followed by the raw vegetables. Blend to desired consistency.
Nutrition & Diet Analysis (per serving)
227
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).