Chilled Cucumber Gazpacho
Chilled Cucumbers with Arugula, Lemon, Olive Oil Blended to a summer soup.
Servings: 4
Ingredients
- 2 cucumbers see notes
- 2 cups arugula or baby spinach
- 2 tablespoons extra virgin olive oil
- 1 squeeze lemon
- 1 tablespoon white vinegar
- 1/2 teaspoon salt or as needed
- 1/2 teaspoon black pepper or to taste
- fresh herbs for garnish
Instructions
- Reserve 1 tablespoon olive oil for garnish.
- Put all ingredients in blender except vinegar, reserving salt and pepper and then adjust to your taste.
- Serve with basil or mint or garnish with micro greens.
Notes
You may need more cucumbers depending on how much you want to make or size of cucumbers. Best ratio is a handful of greens to one cup of cucumber, but this is a very flexible recipe made to taste.