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Chilled Cucumber Refresh Gazpacho is a vibrant and refreshing dish that captures the essence of summer in every bite. This cold soup, rich in fresh vegetables, is not only easy to prepare but also packed with essential nutrients that can help you stay hydrated and nourished during the warmer months. Gazpacho, a traditional Spanish dish, has evolved into a versatile culinary staple, serving as both a light meal and an impressive appetizer. In this article, we will delve into the benefits of each ingredient, outline the preparation process, and provide perfect serving suggestions for this delightful gazpacho. Whether you are looking for a light lunch, an appetizer, or a side dish for your next gathering, this recipe is sure to impress your guests and family alike.

Cucumber Gazpacho with Egg

Discover the refreshing delight of Chilled Cucumber Gazpacho, a perfect dish for hot summer days. This vibrant cold soup is easy to make and packed with nutritious ingredients like cucumbers, tomatoes, and red onions. Not only is it a healthy option, but its versatility makes it suitable as a light meal or an impressive appetizer. Explore the benefits of each ingredient, learn simple preparation tips, and impress your guests with this delightful summer treat.
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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 for a lighter version)

2 tablespoons olive oil

1 tablespoon white wine vinegar

Salt and freshly ground black pepper to taste

Fresh herbs (such as dill or basil) for garnish

4 hard-boiled eggs, halved

Instructions
 

Prepare the Ingredients: Begin by peeling the cucumbers and chopping them into chunks. Dice the ripe tomato into small pieces, finely chop the red onion, and mince the garlic. Set all the prepared vegetables aside for blending.

    Blend the Base: In a blender or food processor, combine the chopped cucumbers, diced tomato, finely chopped red onion, and minced garlic. Pour in the vegetable broth (or water), drizzle in the olive oil, and add the white wine vinegar. Blend everything on high speed until you achieve a smooth and creamy consistency. If the mixture is too thick, add a little more broth to reach your desired texture.

      Seasoning: Taste the gazpacho mixture and season with salt and freshly ground black pepper to your preference. Blend again for a few seconds to ensure the seasoning is well incorporated throughout the mixture.

        Chill: Transfer the blended gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 1 hour, allowing the flavors to meld together while the gazpacho becomes refreshingly chilled.

          Prep the Eggs: While the gazpacho chills, prepare the hard-boiled eggs. Place the eggs in a medium pot and cover with water. Bring the water to a rapid boil, then reduce the heat to a simmer and cook for 9-12 minutes. Once the eggs are done, transfer them to a bowl of cold water to cool. After a few minutes, peel the eggs and cut them in half.

            Serve: Once the gazpacho is chilled, give it a gentle stir. Pour the soup into serving bowls, garnishing each bowl with a few fresh herb leaves. Top each serving with halved hard-boiled eggs for added protein and a lovely presentation.

              Enjoy: Serve the chilled cucumber gazpacho immediately, alongside whole-grain bread or croutons for a delightful crunch with each spoonful.

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