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As the sweltering heat of summer settles in, nothing quite compares to the refreshing relief of a chilled soup. Gazpacho, a classic cold soup hailing from Spain, is the quintessential summer dish that brings together vibrant flavors and invigorating textures. This Chilled Cucumber Refresh Gazpacho takes the traditional concept a step further by spotlighting the cool and hydrating qualities of cucumbers, making it an ideal choice for those hot days when you crave something light yet satisfying.

Cucumber Gazpacho with Egg

Beat the summer heat with Chilled Cucumber Refresh Gazpacho, a vibrant and hydrating cold soup that’s simple to make. This delightful dish highlights hydrating cucumbers along with ripe tomatoes, red onions, and garlic, blended to perfection. Packed with health benefits, this gazpacho is not only refreshing but also full of essential nutrients. Perfect for a light meal or summer gathering, it can be customized to suit your taste. Enjoy it chilled for a burst of flavor and freshness on warm days!
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Ingredients
  

4 medium cucumbers, peeled and chopped

1 large ripe tomato, diced

1 small red onion, finely chopped

1 clove of garlic, minced

2 cups vegetable broth (or water)

2 tablespoons olive oil

1 tablespoon white wine vinegar

Salt and pepper to taste

Fresh herbs (such as dill or basil) for garnish

4 hard-boiled eggs, halved

Instructions
 

Prepare the Ingredients: Start by peeling and chopping the cucumbers. Dice the ripe tomato and finely chop the red onion. Mince the garlic and set all prepared vegetables aside.

    Blend the Base: In a blender or food processor, combine the chopped cucumbers, diced tomato, red onion, minced garlic, vegetable broth (or water), olive oil, and white wine vinegar. Blend until smooth and creamy, adjusting the consistency with more broth if needed.

      Seasoning: Taste the mixture and add salt and pepper to your liking. Blend again for a few seconds to incorporate the seasoning thoroughly.

        Chill: Pour the gazpacho into a large bowl or pitcher and refrigerate for at least 1 hour, allowing the flavors to meld and the soup to chill.

          Prep the Eggs: While the gazpacho chills, prepare the hard-boiled eggs. Place eggs in a pot, cover with water, bring to a boil, then reduce heat and simmer for 9-12 minutes. Once done, cool them under cold running water, peel, and cut in half.

            Serve: Once the soup is chilled, stir it gently. Pour into bowls and garnish each serving with a few fresh herb leaves. Top each bowl with halved hard-boiled eggs for a delightful protein boost.

              Enjoy: Serve the chilled cucumber gazpacho immediately, alongside whole-grain bread or croutons for added texture.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour 20 minutes | Serves 4