Description
A vibrant, chilled soup blending crisp cucumbers with bright mint, lemon, and creamy goat cheese. Ideal for summer meals, this no-cook gazpacho is light, hydrating, and effortlessly refreshing.
Ingredients
6 cups cucumbers, seeded and roughly chopped (about 4 medium cucumbers)
3/4 cup packed fresh mint leaves
3 tablespoons goat cheese
1/2 lemon, juiced (freshly squeezed)
3 tablespoons extra virgin olive oil
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/4 cup cold water or ice (optional, for consistency)
Instructions
Combine cucumbers, mint, goat cheese, lemon juice, olive oil, garlic, salt, and pepper in a blender.
Blend until smooth, then strain through a fine-mesh sieve to remove fibrous bits.
Transfer to a bowl, refrigerate for at least 1 hour before serving.
Adjust consistency with cold water or ice as needed.
Garnish with fresh mint leaves and cucumber slices before serving.
Notes
For a vegan version, substitute goat cheese with a cashew or tofu-based cream cheese alternative.
Chill for longer (4+ hours) for optimal refreshing flavor.
Store in an airtight container in the fridge for up to 2 days.