Creamy Cucumber Gazpacho

1. 1

   Seed cucumbers and put seeds in a blender.

2. 2

   Cut cucumbers into 1/4-inch dice and combine with bell peppers, chiles, garlic, and lime juice in a large metal bowl.

3. 3

   Transfer half of mixture to blender with seeds and puree until smooth.

4. 4

   Return puree to bowl and stir in remaining ingredients.

5. 5

   Quick-chill soup in bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.