Cucumber ‘gazpacho’

It’s summertime and a chilled soup really hits the spot on a warm, sunny day. For anyone that loves cucumbers like I do, this green take on the Spanish gazpacho makes a nice change! The recipe below makes a small starter for four (best served with crusty bread or croutons), but feel free to double the recipe for a main meal.

Ingredients • 2 large cucumbers, chopped (no need to peel or deseed)

• 1/2 green bell pepper • 4 spring onions, sliced

• 1 Tbsp sherry vinegar or apple cider vinegar

• salt and pepper to taste

• baby cucumber slices, sliced spring onions and green pepper cubes for garnish, if desired


Add the ingredients to a blender and blend until smooth. Chill for at least an hour before serving. Garnish as desired.

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