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Cucumber Mint Gazpacho

  • Yield: 6 servings


  • 6 cucumbers, peeled and seeded
  • A fourth of a red onion, diced
  • One half green bell pepper, diced
  • 2 ribs celery, chopped
  • 4 tablespoons chopped fresh mint
  • 4 tablespoons chopped fresh cilantro
  • 4 tablespoons sherry vinegar
  • One-fourth cup extra-virgin olive oil
  • Salt and pepper to taste


  • Combine the cucumbers, onion, bell pepper, celery, mint, and cilantro with 1 cup of water in a blender or food processor. Pulse until smooth. With the motor running, gradually add the olive oil and vinegar. Season with salt and pepper. Cover and chill for 3 hours before serving.