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A bowl of Cucumber gazpacho.

Cucumber Gazpacho

Rosanna Stevens
A chilled cucumber soup perfect for hot summer days
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 72 kcal

Equipment

Ingredients
 

  • 1 cucumber Use English cucumbers
  • 150 ml natural yogurt
  • 65 ml sour cream
  • 20 ml milk
  • 1 clove garlic
  • ½ lemon
  • 1 teaspoon white wine vinegar
  • 1 tablespoon mint
  • Salt and pepper

Instructions
 

  • Peel and deseed the cucumber and cut into chunks
  • Place all the ingredients into a blender, and blend until smooth
  • Add a splash more milk if you want to slacken it further
  • Season with salt and pepper to taste
  • Chill in the fridge for an hour, then serve with more fresh mint as a garnish

Nutrition

Calories: 72kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 35mgPotassium: 219mgFiber: 1gSugar: 4gVitamin A: 257IUVitamin C: 11mgCalcium: 87mgIron: 1mg
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