Recipe from Topfood
Cucumber gazpacho
Cooking time: 1 hour
Servings 4
Chilled cucumber gazpacho soup with green pepper, garlic and onion. Just rinse all ingredients and grind until smooth. Top with fresh herbs and cucumber rings.


  • Cucumber
    2 pcs.
  • Green pepper
    1 pcs.
  • Onions
    1 pcs.
  • Garlic
    1 cloves
  • Bread
    2 slices
  • Parsley
    to taste
  • Vegetable oil
    6 tbsp.
  • Vinegar
    to taste
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    274 kcal

  • Protein

    1.9 g

  • Fat

    25.2 g

  • Carbohydrates

    10.4 g


  • Cut the crusts off the bread. Then soak it in water.

  • Rinse pepper. Remove the seeds, cut into cubes. Repeat the actions with cucumber.

  • Peel onion, grate it.

  • Peel garlic. Crush with a knife.

  • Put all vegetables and soaked bread in a blender jar. Puree until smooth. Then add salt, oil and vinegar. Pour 2.5 cups of water. You can use sparkling water. Mix everything and put in the fridge for 3 hours. Serve in a large plate. Garnish with a sprig of parsley.

Bon Appetit!

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