Description
A vibrant and creamy chilled summer soup made with crisp English cucumbers, Greek yogurt, and fresh herbs.
Ingredients
2 large English cucumbers, roughly chopped
1 cup plain Greek yogurt
1/4 cup extra virgin olive oil
1 clove garlic, minced
2 scallions, sliced
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
1/4 cup fresh dill, chopped
2 tbsp fresh mint leaves
1/2 tsp sea salt
1/4 tsp black pepper
Instructions
Step 1: Wash and roughly chop the English cucumbers into large chunks, leaving the skin on for a more vibrant green color.
Step 2: In a high-speed blender, combine the cucumber chunks, Greek yogurt, extra virgin olive oil, garlic, and scallions.
Step 3: Add the lemon juice, white wine vinegar, fresh dill, and mint leaves to the blender canister.
Step 4: Blend on high speed for 60 seconds until the gazpacho is completely smooth and creamy.
Step 5: Season with sea salt and black pepper to taste, then pulse briefly to combine.
Step 6: Transfer the soup to a glass bowl, cover, and refrigerate for at least 2 hours to allow the flavors to develop and the soup to become ice-cold.
Step 7: Stir before serving and garnish with an extra drizzle of olive oil and fresh herbs.
Notes
Ensure the cucumbers are cold before blending for a faster chill time. For a vegan version, use coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 185 kcal
- Sugar: 6g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg
