Ingredients and Weight:
- 1 cucumber, peeled and chopped (500g)
- 1 green bell pepper, seeded and chopped (300g)
- 1 zucchini, peeled and chopped (300g)
- 1 handful of fresh mint, chopped (20g)
- 1 handful of fresh basil, chopped (20g)
- 1 clove of garlic, minced (5g)
- 1 cup of olive oil (200ml)
- 3 cups of vegetable broth (750ml)
- 1/2 cup of white wine vinegar (125ml)
- 1 tbsp of honey (25g)
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
0 minutes
Difficulty Level:
2
Preparation Method Steps:
- Combine all the ingredients in a blender or food processor and blend until smooth.
- Taste and adjust seasonings as needed.
- Serve immediately or refrigerate for later.
Nutritional Information:
- Calories: 150 per serving
- Fat: 10g
- Carbohydrates: 15g
- Protein: 5g
- Fiber: 5g
Dish Characteristics:
- Refreshing and light
- Vibrant green color
- Savory and slightly sweet flavors
- Perfect for a summer appetizer or light meal
User Comments:
- "This gazpacho is so refreshing and delicious! The green color is beautiful and the flavors are perfect." - Sarah
- "I love the combination of the cucumber, zucchini, and bell pepper. It's a great way to get my vegetables in." - John
- "This gazpacho is so easy to make and it's always a hit with my guests." - Mary
Special Precautions and Tips:
- If you don't have white wine vinegar, you can substitute with sherry vinegar or apple cider vinegar.
- You can add more or less honey to taste.
- If you want a thicker gazpacho, you can add some bread crumbs to the blender.
- To make the gazpacho ahead of time, simply refrigerate it for up to 3 days.
