Soup

Chilled Cucumber Gazpacho

Cool off with this refreshing Cucumber Gazpacho. A no-cook summer soup that is light, creamy, and full of flavor.

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.

Chilled Cucumber Gazpacho

By Nicole Prep: 20 minsTotal: 20 mins Servings: 6 A white bowl of creamy green soup garnished with diced tomatoes, herbs, and a drizzle of olive oil, placed on a white saucer with a spoon, next to another bowl and a small bowl of tomato salsa.

A white bowl of creamy green soup garnished with diced tomatoes, herbs, and a drizzle of olive oil, placed on a white saucer with a spoon, next to another bowl and a small bowl of tomato salsa.

A refreshing chilled summer soup that is easy, requires no cooking, and can be made in advance!

Equipment

High-speed blender

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

Nutrition information is automatically calculated, so should only be used as an approximation.