Cooling Cucumber and Basil Anti-Inflammatory Gazpacho

This cooling and refreshing gazpacho is the perfect way to beat the summer heat. It's made with fresh cucumbers, basil, olive oil, red wine vinegar, water, garlic, salt, and black pepper. The cucumbers and basil give the gazpacho a light and refreshing flavor, while the olive oil and red wine vinegar add a bit of richness and acidity. The garlic, salt, and black pepper add a touch of savory flavor. This gazpacho is easy to make and can be chilled for at least 2 hours before serving.

This recipe for Cooling Cucumber and Basil Anti-Inflammatory Gazpacho was inspired by a trip to Spain that I took in the summer of 2019. I was visiting the beautiful city of Seville, and one day I stopped for lunch at a small tapas bar. I ordered a glass of gazpacho, and it was the most delicious gazpacho I had ever tasted. It was so refreshing and flavorful, and it was the perfect way to cool down on a hot day. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this recipe ever since, and it's always a hit with my friends and family. I hope you enjoy it as much as I do!

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 large cucumber, peeled, seeded, and chopped
• 1/2 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Combine all ingredients in a blender and blend until smooth.
2. Chill for at least 2 hours before serving.
3. Serve chilled, garnished with additional basil leaves if desired.

Why It Works

• The cucumbers and basil give the gazpacho a light and refreshing flavor.
• The olive oil and red wine vinegar add a bit of richness and acidity.
• The garlic, salt, and black pepper add a touch of savory flavor.
• Chilling the gazpacho for at least 2 hours before serving allows the flavors to meld and develop.