Chilled Southern Cucumber and Mint Gazpacho
A refreshing chilled gazpacho featuring crisp cucumbers, fresh mint, and a hint of tangy lemon, perfect as a light Southern side dish on warm days.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Seasoning
Let’s make it
Preparation
Peel, seed, and chop the cucumbers into chunks.
Preparation
Place the chopped cucumbers, fresh mint leaves, and finely chopped shallot into a blender or food processor.
Seasoning
Add fresh lemon juice, white vinegar, extra virgin olive oil, and cold water to the blender.
Preparation
Blend until smooth and creamy but still slightly textured, scraping down the sides as needed to ensure an even consistency.
Seasoning
Season with salt and freshly ground black pepper to taste, blending briefly to combine.
Final Step
Transfer the gazpacho to a bowl or pitcher and chill in the refrigerator for at least 1 hour to allow flavors to meld and serve cold.
Final Step
Before serving, stir the gazpacho and garnish with a few fresh mint leaves for a bright, fresh presentation.
Tips & notes
Use good quality, fresh cucumbers and fresh mint for the best flavor. Adjust the thickness by varying the amount of cold water or olive oil to preference. Chill for at least 1 hour but up to 4 hours for best taste.
Saving it for later
Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.
Reheating
This dish is served chilled and should not be reheated. Serve directly from the refrigerator.
