Cucumber Gazpacho
Get ready to cool off with this delightful Cucumber Gazpacho recipe! Perfectly balanced with crisp cucumbers, creamy Greek yogurt, fresh mint, and a tangy mix of lemon juice and red wine vinegar.
Servings 4
Calories 160kcal
Ingredients
- 4 medium English cucumbers sliced
- 1 cups Greek yogurt
- 3 Tbsp extra-virgin olive oil plus extra for drizzling
- 2 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- ¼ cup fresh mint and dill
- 2 scallions thinly sliced
- Sea salt and black pepper to taste
- Mint leaves or dill fronds for garnish
Instructions
- Place the cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh mint into a blender. Blend until completely smooth and creamy. Season with salt and pepper to taste.
- Transfer the cucumber mixture to an airtight container and place it in the refrigerator to cool for a minimum of 2-3 hours.
- Once the gazpacho is fully chilled, taste and adjust the seasoning, adding additional salt, pepper, and lemon juice as needed.
- Serve the gazpacho with sliced scallions and a drizzle of olive oil. If desired, sprinkle additional chopped cucumber, mint leaves, or dill fronds as garnish. Enjoy!
Nutrition
Serving: 1 | Calories: 160kcal | Carbohydrates: 11g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 101mg | Fiber: 1g | Sugar: 6g