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This Chilled Cucumber Gazpacho is a refreshing chilled summer soup that is easy, requires no cooking, and can be made in advance!
For those of you still sweltering in the summer heat, I am sharing with you this recipe for a chilled bowl of light, creamy goodness with a little kick.
If you are a longtime follower, you may recall the Tomato-Based Gazpacho that I have shared. The base of this soup is a combination of cucumbers and yogurt, and the garnish is a tomato-based salsa with a drizzle of extra-virgin olive oil.
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Chilled Cucumber Gazpacho
Equipment
Ingredients
For the Salsa
- 4 large plum tomatoes, quartered, seeded, and finely diced
- 1 large shallot, finely diced
- 3 tablespoons minced fresh cilantro
- 2 tablespoons white wine vinegar
- kosher salt to taste
For the Gazpacho
- 4 medium cucumbers (about 2 pounds), peeled, seeded, and roughly chopped
- 1-2 jalapeños, seeded, and roughly chopped
- 2 cloves garlic, minced
- 2 cups plain low-fat yogurt
- ½ – 1 cup low-sodium chicken broth
- kosher salt to taste
Garnish
- Extra-virgin olive oil
Instructions
- In a medium bowl, combine the tomatoes, shallot, cilantro, and vinegar, and toss. Season the salsa to taste with salt, then cover and refrigerate until ready to use.
- In a blender, add half the cucumbers, half the chiles, half the garlic, and one cup of the yogurt, then blend until smooth. Transfer the mixture to a large bowl and repeat with the remaining ingredients. Stir together both batches and add ½ cup of the broth. Thin, using up to another half cup to desired consistency. Season to taste with salt.
- Divide the soup among the chilled bowls and garnish each serving with a couple of spoonfuls of the salsa and a drizzle of the olive oil. Enjoy!
Notes
- Salsa will keep in an airtight container in the refrigerator for up to 3 days.
- Gazpacho will keep in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
