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Bowl of cold cucumber gazpacho, garnished with sliced cucumbers, red pepper flakes, and green onions.
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5 from 2 votes

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
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 4 servings
Calories 124kcal
Author Yumna Jawad

Equipment

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: 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