Cucumber Gazpacho
This chilled soup might be the most refreshing thing ever on a hot day; a bit spicy, a bit tart and completely delicious. This recipe boasts a short prep time and no cooking time -- so you can get outside and enjoy the activities Summer was meant for! This recipe make 4 meal-sized servings or you can serve this in shot glasses for a fun little appetizer.
PREP TIME
10 minutes
COOK TIME
0 minutes
Ingredients
2 large cucumbers, peeled, seeds removed and roughly chopped
1/2 white onion, peeled and roughly chopped
1 avocado, peeled, pitted and roughly chopped
1/4 cup full-fat Greek yogurt
1/3 cup olive oil
Juice from 1 fresh lemon plus the zest
1/2 cup cold water (or more if needed to thin the soup)
1 tablespoon white wine or sherry vinegar
Salt and pepper, to taste
Chopped fresh cucumber and basil, for garnish
1/2 white onion, peeled and roughly chopped
1 avocado, peeled, pitted and roughly chopped
1/4 cup full-fat Greek yogurt
1/3 cup olive oil
Juice from 1 fresh lemon plus the zest
1/2 cup cold water (or more if needed to thin the soup)
1 tablespoon white wine or sherry vinegar
Salt and pepper, to taste
Chopped fresh cucumber and basil, for garnish
Directions
Add cucumbers, onion, avocado, yogurt, oil, lemon and lemon zest, 1/2 cup cold water and vinegar to a blender or for processor. Purée until smooth. If you'd like the soup thinner, slowly add more water and blend until it it the consistency you'd prefer. Season with salt and pepper to taste.
Chill for at least one hour before garnishing with cucumber pieces and basil. Serve and enjoy!
Chill for at least one hour before garnishing with cucumber pieces and basil. Serve and enjoy!
Looking for inspiration? Try these recipes:
Baked Denver Omelette
Four Cheese Baked Ziti
Caramelized Onion Breakfast Bake
