Description
This refreshing Cucumber Gazpacho is a perfect chilled soup for hot summer days. It’s packed with fresh cucumbers, bell pepper, herbs, and a hint of tangy vinegar. Creamy Greek yogurt adds a luxurious touch, while a drizzle of olive oil enhances the flavors.
Ingredients
Scale
Soup:
- 4 large cucumbers, peeled and chopped
- 1 green bell pepper, chopped
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh parsley or cilantro
- 1/4 cup fresh dill
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt or vegan yogurt (optional)
- 1/2 cup cold water or vegetable broth
Garnish:
- Diced cucumber
- Herbs
- Olive oil
Instructions
- Blend Ingredients: In a blender, combine cucumbers, bell pepper, green onions, garlic, herbs, olive oil, vinegar, lemon juice, salt, pepper, yogurt, and water. Blend until smooth.
- Adjust Consistency: Add more water if needed for desired thickness. Adjust seasoning to taste.
- Chill: Transfer gazpacho to a bowl, cover, and refrigerate for at least 1 hour.
- Serve: Garnish with diced cucumber, herbs, and a drizzle of olive oil before serving cold.
Notes
- For added heat, include a jalapeño or cayenne pepper.
- This soup tastes better when made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup, Appetizer
- Method: Blending, No-Cook
- Cuisine: Spanish-Inspired, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
