Cool & Creamy Cucumber Gazpacho
This cool and creamy cucumber gazpacho combines fresh herbs, Greek yogurt, and a hint of jalapeño for a refreshing summer soup that requires no cooking at all.
Servings: 6 servings
Calories: 60kcal
Ingredients
- ⅓ jalapeño seeds removed
- 1 green onion trimmed
- 1 garlic clove
- 1 large English cucumber
- ¼ cup fresh cilantro
- ¼ cup fresh dill
- 1 tablespoon lime juice
- 1 ¼ cups plain Greek yogurt divided
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon cumin
- 1 tablespoon olive oil
Optional garnishes
- avocado diced
- cucumber diced
- 1 tablespoon shallots very finely diced
- 2 tablespoons chives finely chopped
- cilantro or dill finely chopped
- lime zest
- swirl of yogurt
Instructions
- Place the jalapeño, green onion, garlic, cucumber, cilantro, dill, lime juice, 1 cup of Greek yogurt, salt, white pepper, cumin, and olive oil in a blender.
- Blend until smooth and creamy. If the mixture is too thick, add a little water or more yogurt to adjust the consistency.
- Taste the gazpacho and tweak the seasoning with extra salt, lime juice, or jalapeño if needed. I personally enjoy mine with a nice kick and plenty of tang.
- Let the soup chill in the fridge for at least an hour, or longer if possible. It improves as it sits, and you can even prepare it the day before.
- Prepare your garnishes: dice the cucumber, avocado, and shallots, and chop the herbs.
- Add a swirl of yogurt on top of the soup, thin the remaining ¼ cup yogurt with a tablespoon of water.
- Pour it into bowls and drizzle a swirl of yogurt on top.
- Add your chosen garnishes—avocado, cucumber, chives, and a dash of lime zest if you want a little extra flavor.
- Serve right away and enjoy the refreshing, creamy, and tangy soup!
Notes
Chef Jenn’s Tips
- Make it a day ahead if you can. The flavors round out and deepen overnight in the fridge more than they do straight from the blender.
- Stick with English cucumber if you can find it. Fewer seeds and a thinner skin mean you can skip peeling and seeding entirely.
Nutrition
Serving: 1cup | Calories: 60kcal | Carbohydrates: 5g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 213mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg | Net Carbohydrates: 4g