Vodka-Infused Cucumber Gazpacho
A chilled cucumber gazpacho elevated with a splash of vodka for a crisp and invigorating summer soup. This Mediterranean soup recipe, ready in about 15 minutes, pairs cucumber, green bell pepper, and fresh lime juice for a weeknight-friendly dinner. Each serving lands at about 70 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 14 oz) cucumber
- 1 small (about 4 oz) green bell pepper
- 2 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1 oz vodka
- 1 small garlic clove
- 1 tbsp dill weed, chopped
- 1/2 cup cold water
- 3/4 tsp salt
- 1/4 tsp black pepper
- as needed ice cubes
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Equipment for this recipe
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Instructions
- Step 1: Peel and roughly chop 2 medium cucumbers (about 14 oz) and 1 small green bell pepper (about 4 oz). Place them into a blender along with 1 small peeled garlic clove.
- Step 2: Add 2 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1 oz vodka, 1 tbsp chopped fresh dill weed, 1/2 cup cold water, 3/4 tsp salt, and 1/4 tsp black pepper to the blender.
- Step 3: Blend all ingredients on high speed for 2 minutes until smooth and creamy. Add ice cubes to the blender if you want a colder, thicker consistency and pulse briefly.
- Step 4: Chill the soup in the refrigerator for at least 1 hour before serving to let flavors meld and for a refreshing experience.
