Cucumber Gazpacho
This refreshing cucumber gazpacho has a creamy yogurt base and is the perfect chilled soup recipe to make and enjoy this summer!
Ingredients
- 1 cucumbers skin on and seeds removed (I use a sharp spoon or edge of a peeler to remove the seeds)
- 1 cup Greek yogurt plain
- 1 green onions cut into 2 inch chunks
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon mint leaves
- 2 tablespoon dill fresh
- 1 tablespoon lime juice
- 1 jalapeno chopped
Instructions
- Roughly chop the cucumbers, jalapenos and herbs.
- Add them to a blender jar
- Add all the remaining ingredients into the blender and blend until smooth.
- Refrigerate for an hour and serve chilled.
Notes
To make a vegan version of this recipe, you could swap the Greek yogurt with a plant based yogurt of your choice. I would recommend choosing coconut yogurt or cashew yogurt, as they both have flavors that could work well with the other ingredients of this recipe.
If you have any leftover cucumber gazpacho, you can refrigerate it in an airtight container for up to a day.
Since this soup uses fresh ingredients, I would recommend finishing it up as quickly as you can, and not storing it for too long.
Remember to use full fat yogurt for the recipe- regardless of whether you’re using Greek or regular yogurt. This will ensure that the soup is thick and creamy, just as you want it to be.
If you don’t get Persian cucumbers, you can use regular cucumbers instead. Just remember to peel the cucumbers before you add them into the blender.
Nutrition
Calories: 154kcalCarbohydrates: 10gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 5mgSodium: 1330mgPotassium: 421mgFiber: 2gSugar: 6gVitamin A: 443IUVitamin C: 11mgCalcium: 154mgIron: 1mg
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