Cucumber Gazpacho
Light, refreshing and full of fresh herbs, this Cucumber Gazpacho is a refreshing starter. Made in minutes with Greek yogurt, cucumber, green onion, basil, dill, mint and lemon — it's an easy make-ahead appetizer or summer soup.
Servings: 14
Ingredients
- 1 English cucumber peeled
- 2 green onions
- 16 ounces Greek yogurt
- ¼ cup fresh basil
- ¼ cup fresh dill
- 2 tablespoons fresh mint
- 2 tablespoons olive oil
- 1 lemon
- 1 garlic clove
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon honey optional
Instructions
- Peel an English cucumber and cut into chunks. Trim 2 green onions and rough chop. Juice the lemon.
- Add the cucumber, onions and lemon juice to a high-speed blender with the rest of the ingredients – 16 ounces Greek yogurt, ¼ cup fresh basil leaves, ¼ cup fresh dill, 2 tablespoons fresh mint, 2 tablespoons olive oil, 1 garlic clove, 1 teaspoon kosher salt and ¼ teaspoon black pepper. Adding 1 teaspoon honey is optional, but highly recommended.
- Secure the lid and blend on high for about 1 minute, or until the mixture is smooth and vibrant green.
- Transfer the soup to an airtight container and refrigerate for at least 4 hours, or overnight, until fully chilled.
- Serve cold in 2-ounce glasses as an amuse bouche (serves 14) or into small bowls for 4 appetizer servings. Garnish with a few drops of olive oil and a dill frond (optional).