Chilled Cucumber Gazpacho
A refreshing chilled summer soup that is easy, requires no cooking, and can be made in advance!
Servings: 6
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
Calories: 91kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 92mg | Potassium: 539mg | Fiber: 2g | Sugar: 8g | Vitamin A: 625IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 1mg
