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As the sun shines brighter and temperatures rise, there's nothing quite like a bowl of chilled soup to refresh your palate and nourish your body. Gazpacho, a traditional cold soup originating from Spain, embodies this seasonal approach to cuisine, offering a vibrant mix of flavors and ingredients that celebrate the best of summer produce. Known for its cooling properties and revitalizing taste, this dish is perfect for those sweltering days when a light meal is all you crave.

Crockpot Cucumber Gazpacho

Discover the ultimate summer delight with Refreshing Crockpot Cucumber Gazpacho! This easy, chilled soup combines fresh cucumbers, ripe tomatoes, and vibrant bell peppers, all slow-cooked to perfection. Enjoy the delicious flavors of summer produce, packed with nutrients and hydration. Ideal for warm days, this hands-off recipe allows you to savor the sunshine while creating a light, nutritious meal. Chilled and garnished with your favorite toppings, it's perfect for gatherings or a healthy lunch. Embrace the fresh taste and health benefits of this delightful dish!
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Ingredients
  

4 medium cucumbers, peeled and chopped

2 cups ripe tomatoes, diced (or 1 can of diced tomatoes)

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small red onion, chopped

3 cloves garlic, minced

1/4 cup fresh basil leaves, chopped

1/4 cup red wine vinegar

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

3 cups vegetable broth

Optional toppings: croutons, sliced radishes, or additional basil

Instructions
 

Prepare Ingredients: In a bowl, combine the chopped cucumbers, tomatoes, red and green bell peppers, red onion, and minced garlic. Mix well.

    Blend: If you prefer a smoother texture, use a blender or food processor to puree half of the mixture for 30 seconds and set aside. Alternatively, you can leave everything chunky for a more rustic texture.

      Combine in Crockpot: Transfer the prepared vegetables into the crockpot. If you blended half, add the puree back into the mix.

        Add Flavor: Stir in the fresh basil, red wine vinegar, olive oil, ground cumin, salt, and black pepper. Pour the vegetable broth into the crockpot and stir until everything is well combined.

          Cook: Set your crockpot to low heat and let it cook for 4-6 hours. This allows the flavors to meld beautifully.

            Chill: Once cooking is complete, let it cool for about 30 minutes, then transfer the gazpacho to the refrigerator and chill for at least 2 hours (or overnight for even better flavor).

              Serve: Stir the gazpacho well before serving. Ladle into bowls and add your choice of toppings such as croutons, sliced radishes, or additional basil for an extra touch.

                Prep Time, Total Time, Servings: 20 minutes | 6 hours | 4 servings