Cucumber Gazpacho Recipe
This easy cucumber gazpacho is perfect for a hot summer day. Fresh cucumbers, chickpeas, and yogurt make this cold soup delicious and nutritious.
Servings: 6 cups
Calories: 178kcal
Equipment
- Blender or Food processer
Ingredients
- 4 cucumbers sliced thin
- 3 tablespoons olive oil plus more for serving
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 15.5 oz. canned chickpeas drained and rinsed
- 5.3 oz. lemon Greek yogurt I use Chobani
- 1/4 cup fresh dill plus more for serving
- 1 tablespoon chives chopped, plus more for serving
- salt & pepper to taste
Instructions
- Reserve 12-18 thin slices of cucumbers for garnish and set them aside.
- In your blender (mine is a Ninja and holds 6 cups, so make sure yours is big enough), add as many cucumber slices as will fit. Pour in the olive oil, lemon juice, and red wine vinegar. Blend until smooth.
- Add the drained and rinsed chickpeas to the blender and blend until the mixture is smooth and creamy.
- Add the lemon Greek yogurt, fresh dill, and chopped chives to the blender. Blend again until everything is fully combined and smooth.
- Cover the gazpacho and refrigerate it until you're ready to serve. We suggest at least 1 hour if possible. This helps the flavors work together as well as chill the soup.
- When ready to serve, pour the gazpacho into bowls. Top with the reserved cucumber slices, additional chopped dill, a drizzle of olive oil, and a sprinkle of chopped chives. Season with salt and pepper to taste.
Notes
Toppings are wonderful with cold soups like this. I love adding thin slices of cucumber, chopped fresh dill, a drizzle of olive oil, and a sprinkle of chopped chives.
Store in fridge for up to 3 days.
Nutrition
Serving: 1cup | Calories: 178kcal