How To Make Parsley and Cucumber Gazpacho Recipe
A fresh and flavorful chilled soup made with parsley and cucumber.
Preparation: 15 minutes
Cooking: 0 minutes
Total: 15 minutes
Serves:
Ingredients
- 1 large cucumber, peeled and sliced
- 2 cups fresh parsley leaves, packed
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable broth
Instructions
-
In a blender, combine the cucumber, parsley, garlic, olive oil, red wine vinegar, salt, and pepper.
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Puree until smooth.
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Add the vegetable broth and pulse until combined.
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Chill in the refrigerator for at least 1 hour before serving.
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Serve in bowls and garnish with additional parsley leaves and sliced cucumbers.
Nutrition
- Calories : 150kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 615mg
- Total Carbohydrates : 7g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 2g
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