fbpx

Cucumber Gazpacho

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!

Cucumber Gazpacho

Print Grocery List Print Recipe
Serves: 5 Total Time: 15 minutes

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.

Related links

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

s2Member®