Cucumber Basil Gazpacho
Nothing says Summer more than this green, clean, completely refreshing chilled cucumber soup! A riff on classic gazpacho, this version has just the right amount of punch and will help keep you slim and trim through the Summer days. You can serve meal-sized portions or in shot glasses for a nifty little appetizer. This recipe makes two meal-sized servings but can easily be doubled.
prep time
10 minutes
cook time
0 minutes
Ingredients
1 English cucumber, peeled and chopped
1/2 ripe avocado
1/4 of a small sweet onion, chopped
2 tablespoons Greek yogurt
1 tablespoon olive oil, plus more for garnish
Juice of 1/2 fresh lemon
1 teaspoon white balsamic or sherry vinegar
Small handful of basil leaves, plus more for garnish
1/4 cup freshly minced Italian parsley
Water, as needed
Salt and pepper, to taste
1/2 ripe avocado
1/4 of a small sweet onion, chopped
2 tablespoons Greek yogurt
1 tablespoon olive oil, plus more for garnish
Juice of 1/2 fresh lemon
1 teaspoon white balsamic or sherry vinegar
Small handful of basil leaves, plus more for garnish
1/4 cup freshly minced Italian parsley
Water, as needed
Salt and pepper, to taste
Directions
Add all ingredients to a blender and pulse until well blended. Taste and adjust seasoning. Pour soup into a nonreactive container, cover and chill for at least one hour.
To serve, ladle some gazpacho into a serving bowl. Garnish with basil leaves and drizzle with olive oil.
To serve, ladle some gazpacho into a serving bowl. Garnish with basil leaves and drizzle with olive oil.
