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From the Cook
From the Cook
1/4
Cucumber Gazpacho
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Instructions
1
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Peel an English cucumber and cut into chunks. Trim 2 green onions and rough chop. Juice the lemon.
2
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Add the cucumber, onions and lemon juice to a high-speed blender with the rest of the ingredients – 16 ounces Greek yogurt, ¼ cup fresh basil leaves, ¼ cup fresh dill, 2 tablespoons fresh mint, 2 tablespoons olive oil, 1 garlic clove, 1 teaspoon kosher salt and ¼ teaspoon black pepper. Adding 1 teaspoon honey is optional, but highly recommended.
3
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Secure the lid and blend on high for about 1 minute, or until the mixture is smooth and vibrant green.
4
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Transfer the soup to an airtight container and refrigerate for at least 4 hours, or overnight, until fully chilled.
5
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Serve cold in 2-ounce glasses as an amuse bouche (serves 14) or into small bowls for 4 appetizer servings. Garnish with a few drops of olive oil and a dill frond (optional).
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Recipe Facts
Diet at a Glance
Vegetarian
High Protein
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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