Ingredients

  • 2 garlic cloves (peeled)
  • 3 cucumbers (diced)
  • 4 roma tomatoes (diced)
  • 1 red bell pepper (diced)
  • 1/2 red onion (diced)
  • 3 green onions (diced white and green parts, keep 1 tbsp for garnish)
  • 2 jalapenos (minced**)
  • 1/2 cup extra-virgin olive oil (plus more for drizzling)
  • 1/4 cup apple cider vinegar
  • 1/2 lemon
  • 1/4 cup mint leaves (chopped)
  • 1/4 cup Italian parsley (chopped)
  • 1/4 cup basil (chopped)
  • sea salt
  • black pepper
  • red pepper flakes (dried)

Directions

  1. Place garlic cloves in blender or food processor and blitz until pulverized.
  2. Add 1/2 of cucumbers, tomatoes, bell pepper, red onion, green onion and jalapenos to garlic. Add 1/2 cup olive oil, vinegar, lemon juice, pinch each salt, pepper and red pepper flakes to vegetables and pulse until liquefied. Pour into large bowl.
  3. Add remaining vegetables, 2 tbsp olive oil and herbs to blender or processor. Pulse 3-4 times. You want to just break up the vegetables a bit while keeping some texture.
  4. Pour the vegetables into the bowl with the liquefied ingredients. Stir to combine.
  5. Chill in refrigerator until very cold, 4 hours or more. Taste and adjust seasonings if necessary.* serve with a drizzle of best quality extra virgin olive oil, a sprinkle of green onions and a pinch of fresh herbs on top.
  6. * Don't adjust seasonings until after the soup has chilled. The ingredients will meld together and the taste will change from the unchilled version.
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NutritionView more

270Calories
Sodium7%DV170mg
Fat34%DV22g
Protein8%DV4g
Carbs6%DV18g
Fiber24%DV6g

PER SERVING *

Calories270Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat3g15%
Trans Fat
Cholesterol
Sodium170mg7%
Potassium650mg19%
Protein4g8%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber6g24%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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