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Cucumber Gazpacho

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Prep Time 10 minutes
Chill Time 1 hour
Course Appetizer, Soup
Servings 4

Ingredients
  

  • 3 large cucumbers peeled and chopped
  • 1/2 cup plain Greek yogurt use coconut yogurt for a vegan option
  • 1 garlic clove minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1/4 cup fresh dill or parsley chopped
  • Salt and pepper to taste

Instructions
 

Prepare the Cucumbers:

  • Peel and roughly chop the cucumbers. If large seeds are present, scoop them out for a smoother texture.

Blend Everything:

  • Add cucumbers, yogurt, garlic, lemon juice, vinegar, and herbs to a high-speed blender or food processor.

Add Olive Oil:

  • While blending, slowly drizzle in the olive oil to emulsify the soup for a silky, restaurant-quality texture.

Season Well:

  • Taste and adjust seasoning with salt and pepper. Adjust acidity or creaminess to your preference.

Chill:

  • Transfer the soup to a glass container and refrigerate for at least 1 hour. The colder it is, the better it tastes!

Serve:

  • Pour into bowls and top with your favorite garnishes—think avocado chunks, an olive oil drizzle, croutons, or extra fresh herbs.

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