Cucumber Gazpacho
This cucumber gazpacho is creamy, bright, and delicious! The vibrant green color makes it fun to eat, and the flavor does not disappoint!
Servings: 4 servings
Ingredients
For the Gazpacho:
- 1 large hot house cucumber roughly chopped
- 2 green onions roughly chopped
- 1 lemon juice and zest
- 1 cup 5% fat Greek Yogurt
- ½ cup fresh parsley chopped
- 1 small jalapeño seeded
- 2 tablespoons chives chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper
For Garnish:
- 1 Persian cucumber thinly sliced
- 1 green onion thinly sliced
- 3-4 chives minced
- crushed red pepper
- 1 tablespoon Greek yogurt thinned with 1 teaspoon lemon juice
Instructions
- Place all of the gazpacho ingredients in a high speed blender and process until smooth and bright green. Chill for at least 1 hour before serving.
- Divide into 4 small bowls and garnish with sliced cucumber, green onions, chives, red pepper flakes and thinned yogurt and enjoy.
Notes
Serving size is about 12 ounces (1 1/2 cups)
Nutrition
Calories: 124kcal | Carbohydrates: 9g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 320mg | Potassium: 331mg | Fiber: 2g | Sugar: 4g | Vitamin A: 997IU | Vitamin C: 34mg | Calcium: 102mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
