Ingredients
Scale
- 2 large cucumbers, peeled, seeded, and roughly chopped
- 1 green bell pepper, roughly chopped
- 1/2 cup fresh mint leaves
- 2 cloves garlic
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 cup water (or vegetable broth for extra flavor)
- Salt and pepper to taste
- Optional garnishes: cucumber slices, fresh mint sprigs, a drizzle of olive oil
Instructions
- Prepare the Vegetables: Wash, peel, and chop cucumbers and green bell pepper. Chop mint leaves and mince garlic.
- Blend the Ingredients: Combine all ingredients in a high-speed blender and blend until smooth.
- Season and Chill: Taste and adjust seasoning with salt and pepper. Refrigerate for at least 2 hours.
- Serve and Garnish: Ladle into bowls and garnish with cucumber slices and mint sprigs. Enjoy cold.
Notes
- Use Fresh Ingredients: The key to great flavor is using the freshest cucumbers and mint.
- Adjust the Consistency: Add more liquid for a thinner soup, or less for a thicker one.
- Chill Thoroughly: Allow the soup to chill for at least 2 hours for the best flavor.
- Don’t Over-Blend: Blend just until smooth to avoid a foamy texture.
- Customize the Flavor: Consider adding avocado or jalapeño for variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 120 Kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg