Recipes
Recipes

Cucumber and mint gazpacho

The cool fruit and fresh herb is the dream combo in a refreshing dish.

The cool fruit and fresh herb is the dream combo in a refreshing dish.

Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £0.82 per serving

Nutritional Information

Each 262g serving contains

Energy
948kj
86kcal
4%
Fat
3.9g
Low
6%
Saturates
1g
Low
5%
Sugars
6g
Low
7%
Salt
0.08g
Low
1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
362kj/87kcal

Ingredients

1 Green Pepper, deseeded and chopped

Large Cucumber, deseeded and chopped

4 Spring Onions, chopped

2 Garlic cloves, chopped

200g Low Fat Natural Yoghurt

20g Mint Leaves, plus a few extra to serve

2 tbsp White Wine Vinegar

Ice Cubes to serve (optional

2 Green Chillies, deseeded and finely chopped, for the salsa

1 tbsp fresh Mint leaves, finely chopped, for the salsa

1 Lime, juice and zest, for the salsa

4 Spring Onions, trimmed and finely chopped, for the salsa

1 tbsp Extra Virgin Olive Oil, for the salsa

Method

1
In a blender or food processor whizz together all the ingredients for the soup, except the ice cubes, then season to taste. Mix together the salsa ingredients and season to taste.
2
Divide the gazpacho between bowls, adding ice cubes if you like, then scatter over the salsa and mint leaves and drizzle over a little extra virgin olive oil.
3
Cook’s tip: Removing the seeds from the cucumber means they won’t water the dish down. There’s no bread in this alternative version so serve some crusty bread on the side instead.