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Cucumber Gazpacho

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Total Time: 15 minutes
Servings: 5

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

  • 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.
  • When ready to serve, ladle the soup into bowls and garnish with fresh cilantro, lime juice, sour cream and chives.
  • I love doubling this soup, if I’m serving a crowd, and serving it in long shot glasses for a festive look.