Description
This refreshing Cucumber Gazpacho is a perfect chilled soup for hot summer days. With the crispness of cucumbers, creaminess of avocado, and zing of lemon and herbs, it’s a delightful blend of flavors in a bowl.
Ingredients
Scale
For the gazpacho:
- 2 large cucumbers, peeled and chopped
- 1/2 avocado, peeled and pitted
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh cilantro or parsley
- 2 tablespoons chopped green onion
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cold water (as needed)
For garnish:
- Diced cucumber
- Herbs
Instructions
- Blend the ingredients: In a blender or food processor, combine cucumbers, avocado, Greek yogurt, cilantro, green onion, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth.
- Adjust consistency: If the gazpacho is too thick, add cold water gradually until desired consistency is reached.
- Chill and serve: Refrigerate the gazpacho for at least 1 hour. Before serving, stir well and garnish with diced cucumber and herbs.
Notes
- For a vegan version, use dairy-free yogurt.
- This soup is best served very cold and can be made a day ahead.
- Add a pinch of cayenne for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 2 mg