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CUCUMBER GAZPACHO 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

Nothing is more refreshing than CUCUMBER GAZPACHO in the heat of summer! I prepared this recipe with cooling cucumbers I bought at the farmer’s market this morning — it was super easy and only took a few minutes. I simply blend all the ingredients all together and chill it. When it is ready to serve, I sprinkle it with what I have in the fridge or pantry. Fresh mint, pink peppercorns, black peppercorns, chives, …but the choices are endless! Another great thing about CUCUMBER GAZPACHO is that is can be prepared the day before and stored serve the next day! Serve it in cute tasting glasses to leave a lasting impression. 😉

I am always amazed how such simple ingredients can be used to prepare beautifully vibrant soups! Stay tuned for next week’s recipe — PEACH AND CARROT SOUP!

TIP. Add protein! Turn this light snack into full on meal, by adding a little protein such as shrimp, grilled chicken or a plant-based protein such as grilled tempeh.

Watch the CUCUMBER GAZPACHO recipe how-to on YouTube

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Prep time 5 minutes
Servings 2-3

½ cup yogurt
1 cucumber
10 mint leaves
½ garlic clove
½ lemon
1 Tbsp. olive oil

1. Chop the cucumber into 2in slices.
2. Slice the lemon into halves.
3. Cut and peel the garlic clove.
4. Place the cucumber, ½ cup of yogurt, garlic, mint and lemon juice in the blender.
5. Salt and pepper to taste.
6. Add the olive oil.
7. Blend until smooth and creamy


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