Description
Cucumber Gazpacho is a refreshing, creamy summer soup that requires no cooking. It’s filled with fresh farmer’s market flavors that are blended and then chilled.
Ingredients
- 1 large english cucumber, cut into large chunks
- 1 cup baby spinach, lightly packed
- 1 clove garlic, minced
- 1/2 large avocado, sliced
- 1/4 cup plain greek yogurt
- 1/4 cup fresh cilantro, lightly packed
- 6 mint leaves
- 1 green onion, sliced
- juice of 1/2 lime
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1/4 teaspoon fine sea salt
Instructions
- Place all the ingredients in a high speed blender, and blend until smooth. Taste and adjust the seasoning, as needed.
- Refrigerate in an airtight container for at least 2 hours to chill. Serve cold, topped with your favorite garnishes.
Notes
Be sure to let it chill for at least 2 hours. Not only does this make it nice and cold, but it also lets all the flavors meld together. It helps them become balanced and creates a fantastic depth of flavor.
Not a fan of cilantro? Swap it out for fresh basil leaves. Swap the lime juice for lemon juice to complement it nicely.
To make this soup vegan and dairy-free, use a plain yogurt alternative instead of Greek Yogurt.
Load it up with your favorite toppings like roasted chickpeas, diced cucumber, and a drizzle of yogurt. I like to take a tablespoon of Greek yogurt and add a few splashes of water, stirring, until it has a drizzling consistency.
To store, refrigerate in an airtight container for up to 3 days.
Nutritional Values (per serving) are approximates only. Calculated with nonfat plain greek yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 232
- Sugar: 4.5 g
- Sodium: 225.8 mg
- Fat: 19.7 g
- Saturated Fat: 2.8 g
- Carbohydrates: 13 g
- Fiber: 3.8 g
- Protein: 5.4 g
- Cholesterol: 1.4 mg