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Cucumber Gazpacho Recipe

Cucumber Gazpacho Recipe


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4.6 from 27 reviews

  • Author: admin
  • Total Time: 10 minutes (plus chilling time)
  • Yield: 4 servings 1x
  • Diet: Vegetarian

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

  1. 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.
  2. Adjust consistency: If the gazpacho is too thick, add cold water gradually until desired consistency is reached.
  3. 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