Description
A refreshing Cold Cucumber Gazpacho made with cucumbers, Greek yogurt, fresh herbs, garlic and lemon. This creamy chilled soup is healthy, easy, and perfect for warm spring and summer days.
Ingredients
Scale
- 3 medium cucumbers, peeled, seeded and chopped
- 1 small green bell pepper, chopped
- 1 cup plain Greek yogurt
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 cup fresh dill or parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water
- Optional garnish: diced cucumber, herbs, olive oil
Instructions
1. Peel, seed and chop the cucumbers.
2. Chop the bell pepper and mince the garlic.
3. Add all ingredients to a blender.
4. Blend until silky smooth.
5. Adjust seasoning and consistency.
6. Refrigerate for 1 hour.
7. Serve cold with cucumber, herbs and olive oil.
Notes
- Store refrigerated for up to 3 days.
- Do not freeze for best texture.
- Serve very cold.
- Add avocado for extra creaminess if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6g
- Sodium: 340mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 8mg
Keywords: Cold Cucumber Gazpacho, chilled cucumber soup, cucumber soup, gazpacho recipe