Gazpacho (Spanish gazpacho) is a Spanish dish that is a cold soup made from mashed vegetables. Mint cucumber gazpacho has a refreshing taste and is perfect for a hot summer day.
It is necessary
-
- 15 mint leaves;
- 2 cucumbers;
- 2 tablespoons of lemon juice;
- olive oil;
- salt;
- ground black pepper.
Instructions
Step 1
Wash fresh cucumbers thoroughly and peel them. Cut the cucumbers into small cubes.
Step 2
Pull the leaves off the mint (no stem needed). Wash, dry and chop finely. Place the chopped mint leaves in the cucumber bowl.
Step 3
Wash the lemon, slice it and squeeze out some juice. Add juice to mint cucumbers. Pour olive oil into the mixture and put black ground pepper, salt.
Step 4
Puree the mixture with a blender. Taste the dish and, if necessary, adjust the taste by adding salt, pepper, lemon juice. Place the finished mint cucumber gazpacho in the refrigerator for ten to fifteen minutes to cool.
Step 5
Pour gazpacho into bowls or bowls. If someone likes sheep or goat cheese, grate it and place it on the bottom of the crockery. Add a few drops of olive oil to each serving. Garnish with mint leaves if you wish.
Step 6
Serve cucumber gazpacho with unleavened Italian tortillas with rosemary or olives. If it's very hot outside, add some crushed ice to the gazpacho bowls before serving.
Step 7
Gazpacho can be both a soup and a drink - if you need it to be thicker, add a spoonful of sour cream to it. To prepare a drink, dilute it with plain or mineral water to the desired consistency.
