Summer spinach, cucumber and mango gazpacho

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This is just the perfect hot summer day 5 minute meal.

Makes enough soup for two as an appetizer or one as a main


  • 2 lebanese cucumbers, peeled
  • 3 ripe red juicy tomatoes
  • 1 garlic clove, minced
  • a generous handful of cilantro leaves (about 3/4 of a cup)
  • 2 generous handfuls of fresh spinach leaves (about 1.5 cup)
  • 1.5 tbsp of red wine vinegar
  • 1 tbsp of olive oil and more for drizzling
  • 2 to 3 pinches of sea salt and pepper

Put all the ingredients in a blender and blend until very smooth, taste and adjust the seasoning and let it chill in the fridge for 2 to 3 hours.

Serve topped with cucumber, mango, more cilantro and a drizzle of olive oil.

Bon appétit




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