Cucumber Gazpacho Recipe by The

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Ingredients

4 garlic cloves
3 cups chopped peeled Kirby cucumber (about 1 pound)
2 cups chopped tomato (about 2 large)
2 cups chopped honeydew melon
1/2 cup finely chopped sweet onion
1/3 cup finely chopped celery
2 tbsp chopped fresh mint
1 tbsp olive oil
1 tsp chopped fresh tarragon
1/2 tsp salt
1 tsp finely minced serrano chile
The Directions
Step 1: Place all of the ingredients in a blender, puree until smooth (or you can leave it slightly chunky if you like that consistency better).
Serve and enjoy!
How’s that for an easy dinner – there is only 1 step!
I hope you enjoy this as much as we did!
Cucumber Gazpacho
Nutritional Info Per Serving: 91 Calories, 3.9g Fat (0.6g Saturated), 324.3mg Sodium, 14.4g Carbs, 2.5g Fiber, 6.9g Sugar, 1.8g Protein
Ingredients
4 garlic cloves
3 cups chopped peeled Kirby cucumber (about 1 pound)
2 cups chopped tomato (about 2 large)
2 cups chopped honeydew melon
1/2 cup finely chopped sweet onion
1/3 cup finely chopped celery
2 tbsp chopped fresh mint
1 tbsp olive oil
1 tsp chopped fresh tarragon
1/2 tsp salt
1 tsp finely minced serrano chile