Ingredients
Scale
- 4 cups fresh cucumbers, peeled and chopped
- 2 cups ripe tomatoes, chopped
- 1/2 cup red onion, finely diced
- 1 clove garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (or red wine vinegar)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Chop cucumbers, tomatoes, red onion, and garlic into uniform pieces.
- In a blender or food processor, combine all chopped vegetables with olive oil and lemon juice.
- Blend until smooth and creamy; the mixture should have a vibrant green color.
- Season with salt and pepper to taste, adjusting as needed.
- Transfer to an airtight container and chill in the refrigerator for at least one hour.
- Serve chilled in bowls, garnished with fresh herbs.
Notes
- Experiment by adding bell peppers or avocados for added flavor.
- Store leftovers in an airtight container in the fridge for up to three days; best enjoyed cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 8g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg