Cucumber-Mint Gazpacho

1. 1

   Place the cucumbers and lime juice in a food processor and process until no big pieces remain.

2. 2

   (Alternately, add the freshly squeezed lime juice and about 2 cups of the cucumbers to a blender and blend together to liquefy the cucumber.

3. 3

   Then, add the remaining cucumbers and pulse until no large pieces remain and you have a thick liquid.)

4. 4

   Transfer the mix to a large bowl and fold in the jalapenos, red peppers, and mint.

5. 5

   (To chiffonade the mint leaves: Lay the leaves one on top of the other, and roll tightly.

6. 6

   Using a sharp knife, slice the roll very thin, so you have thin strips of mint.

7. 7

   Doing it this way helps keep the herbs from bruising under the pressure of the knife)

8. 8

   Season to taste with salt and pepper.

9. 9

   Keep the Cucumber-Mint Gazpacho chilled in the refrigerator until ready to serve.

10. 10

    Divide among bowls and garnish with mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.