Gazpacho Soup in Cucumber

Name: Gazpacho Soup in Cucumber
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps chopped chives; 2 English cucumbers, peeled (1 whole and 1 finely diced); 1 clove garlic, minced, or more to taste; 1 green bell pepper, finely diced; 2 Tbsps fresh lemon juice; 1 red bell pepper, finely diced; 1 red onion, finely diced; 946 milliliters tomato juice (recommended: V8); 3 tomatoes, seeded and finely diced

Gazpacho Soup in Cucumber might be just the soup you are searching for. This recipe serves 6. One portion of this dish contains approximately 3g of protein, 0g of fat, and a total of 73 calories. 1 person found this recipe to be yummy and satisfying. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes about 4 hours and 30 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of chives, cucumbers, onion, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.

Ingredients you will need

Cucumber

Shooter

Melon

Seeds

Equipment you will use

Melon Baller

Bowl

In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.

Ingredients you will need

Vegetable