This light, refreshing soup has a bit of hit from the jalapeno and crunch from the cucumbers. It's equal parts cool and spicy. It's one of the easiest soups to make --- put everything in a blender and refrigerate for a few hours. This is your ticket to being the hit at your next potluck party!
Ingredients
- 2 – 3 thin slices of jalapeno, seeds removed
- ½ tablespoon shallot
- 1 English cucumber, peeled and sliced
- ½ cup cilantro (you can also use parsley)
- 4 tablespoons fresh lime juice
- 1 cup plain, full fat Greek yogurt (Fage is my favorite!)
- ¼ cup sour cream
- Salt and Pepper
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- Garnishes
- Chopped fresh cilantro (or parsley)
- Lime juice, drizzle on top for extra burst of citrus
- Sour cream
- Fresh chives
Instructions
1
Place all the ingredients in a blender and puree until smooth. Refrigerate for 4 hours, or overnight. The longer the gazpacho is in the fridge, the more the flavors will meld and the more flavor the gazpacho will have.
2
When ready to serve, ladle the soup into bowls and garnish with fresh cilantro, lime juice, sour cream and chives.
3
I love doubling this soup, if I’m serving a crowd, and serving it in long shot glasses for a festive look.
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