Gazpacho is a chilled soup made of blended vegetables. It originated on the Iberian Peninsula and is enjoyed in Spain and Portugal during the hot summers. This version is made with cucumbers, yogurt, and fresh herbs, boasting a refreshing flavor with a tangy finish. It’s perfect for enjoying during the heat of the summer and doesn’t require turning on the stove!
On the Ingredients
- Cucumbers are a great vegetable for salads, with their crisp texture, clean flavor, and high water content. They’re low in calories but high in vitamins, minerals, and antioxidants (more on the health benefits). For this recipe, we recommend using English or European cucumbers (the long ones), which are a little crisper than slicing cucumbers.
- Yogurt is a fermented milk product made by humans since Neolithic times. It can be eaten by itself or used as an ingredient in many different savory and sweet recipes. There are a few different kinds of yogurt, maybe the best-known sub-category being Greek or strained yogurt, which is thicker. In baking, yogurt with help keep a recipe moist, impart a slight tang, and the acid in it will activate baking soda. Yogurt is high in protein and contains a lot of nutrients. It’s particularly high in calcium, vitamin B12, and riboflavin. It also contains phosphorus, magnesium, and potassium. Many yogurt brands also add vitamin D. Unpasteurized yogurt is a probiotic containing live bacteria, which can aid in digestive health. Even many pasteurized yogurts still contain live bacteria (check the label). (Read more the health benefits.)
Recipe Notes and Substitutions
This recipe can be vegan by substituting the greek yogurt for a vegan yogurt.
Chilled Cucumber Gazpacho
4
servings20
minutes1
hour1
hour20
minutesGazpacho is a chilled soup made of blended vegetables. It originated on the Iberian Peninsula and is enjoyed in Spain and Portugal during the hot summers. This version is made with cucumbers, yogurt, and fresh herbs, boasting a refreshing flavor with a tangy finish. It's perfect for enjoying during the heat of the summer and doesn't require turning on the stove!
Ingredients
2 English cucumbers OR 3 slicers
1 1/2 cups plain greek yogurt
1/4 cup olive oil (plus extra for drizzle)
1 clove garlic
1 scallion
1/2 cup chopped parsley
6 basil leaves
1 sprig fresh thyme
1 sprig fresh oregano
1 lemon (juice)
1/2 tsp salt
1/4 tsp black pepper
hazelnuts for garnish
Directions
- Peel the cucumbers and cut them in half lengthwise. Use a spoon to scoop out the seeds and discard them. Cut the cucumbers into smaller chunks.
- Add all the ingredients except the hazelnuts to a blender and blend until smooth.
- Refrigerate until chilled, at least 1 hour.
- Pour into four bowls, garnish with chopped hazelnuts and a drizzle of olive oil.
