Refreshing Cucumber and Dill Gazpacho
Equipment
Ingredients
- 1 pound small cucumbers peeled
- 2 teaspoons fresh dill or chives
- 1 small garlic clove finely chopped
- ¼ cup extra-virgin olive oil
- ½ medium onion coarsely chopped
- ¼ cup white wine vinegar
- 1 teaspoon sugar
- Kosher or sea salt
- Freshly ground black pepper
- 2 cups water
Instructions
- In a food processor, combine the peeled cucumbers, fresh dill or chives, chopped garlic, olive oil, chopped onion, white wine vinegar, sugar, salt, and black pepper.
- Process until smooth.
- While the processor is running, gradually add the water until the mixture reaches a smooth consistency.
- Cover the gazpacho and refrigerate it for at least 2 hours, or overnight, to chill and allow the flavors to meld.
- Before serving, taste the gazpacho and adjust the seasoning with more vinegar or salt if necessary.
- Pour the chilled gazpacho into individual bowls and serve cold.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this light and refreshing gazpacho with a chilled Spanish Verdejo or a crisp Sauvignon Blanc.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 15 g | Fiber: 2 g | Sugar: 6 g