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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!
Course
Soup
Cuisine
International
Diet
Diabetic
,
Low Calorie
,
Vegetarian
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
servings
Calories
124
kcal
Author
Yumna Jawad
Equipment
High Speed Blender
Lemon Squeezer
Microplane Grater
Cutting Board
Zwilling Knife Block Set
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
chopped fresh parsley
1
small
jalapeño
seeded
2
tablespoons
chopped chives
2
tablespoons
olive oil
½
teaspoon
salt
½
teaspoon
pepper
¼
teaspoon
red pepper flakes
For Garnish:
1
Persian cucumber
thinly sliced
1
green onion
thinly sliced
3-4
chives
minced
Red pepper flakes
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:
124
kcal
|
Carbohydrates:
9
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.003
g
|
Cholesterol:
3
mg
|
Sodium:
320
mg
|
Potassium:
331
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
997
IU
|
Vitamin C:
34
mg
|
Calcium:
102
mg
|
Iron:
1
mg