HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Dream Vacation Sweepstakes

10 weeks. 10 amazing trips. Seize your chance to win!
See official rules. 

Most Popular
Articles

Viewed

Commented

Cucumber-Mint Gazpacho Recipe

Cookstr
Course: Appetizer, Main Course
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Cucumber-Mint Gazpacho

Photo by: Joseph De Leo

Gazpacho is the ultimate summertime food-fresh, quick to make, and no cooking required. Even in its original form, it’s already a raw food. Gazpacho is traditionally a cold tomato soup, but many variations of fruits and vegetables work nicely. Some people like it pureed more thoroughly, for a smoother soup, while others (like me) prefer to keep it chunkier.

We made this at the restaurant one summer and garnished it with a preserved lemon cream a nut-based sour cream we have on hand mixed with some minced Preserved Lemons. For an easy complement, add a drizzle of macadamia oil or other oil, or some sliced avocado, or just eat it the way it is, light and very low calorie.

Yield: Serves 8 to 10

INGREDIENTS

  • 12 to 14 medium cucumbers, peeled, seeded, and roughly chopped
  • ½ cup freshly squeezed lime juice
  • 4 jalapenos, seeded and minced
  • 2 red bell peppers, cored and diced very small
  • 1 small handful mint leaves, cut into thin chiffonade (reserve a few leaves for garnish)
  • Sea salt
  • Freshly ground black pepper

Equipment:

  • Food processor or blender

Directions

Place the cucumbers and lime juice in a food processor and process until no big pieces remain. (Alternately, add the freshly squeezed lime juice and about 2 cups of the cucumbers to a blender and blend together to liquefy the cucumber. Then, add the remaining cucumbers and pulse until no large pieces remain and you have a thick liquid.)

Transfer the mix to a large bowl and fold in the jalapenos, red peppers, and mint. (To chiffonade the mint leaves: Lay the leaves one on top of the other, and roll tightly. Using a sharp knife, slice the roll very thin, so you have thin strips of mint. Doing it this way helps keep the herbs from bruising under the pressure of the knife)

Season to taste with salt and pepper.

Keep the Cucumber-Mint Gazpacho chilled in the refrigerator until ready to serve.

Divide among bowls and garnish with mint leaves.


© 2009 77 Lucky Cows, Inc.
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 10, and includes 1/2 teaspoon of added salt.

72kcal (4%)
70mg (7%)
48mg (79%)
63mcg RAE (2%)
659mg
57mg
3g
8g
3g
17g
0mg (0%)
126mg (5%)
0g (1%)
1g (1%)
1mg (8%)
FROM THE KITCHEN OF...

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today