Creamy Cucumber Gazpacho
So cool and creamy, this Cucumber Gazpacho is a fantastic recipe that's simple to make, yet BIG on flavor!
Equipment
Ingredients
- ½ jalapeño, seeds removed
- 1 tbsp shallot
- 1 garlic clove
- 12 oz English Cucumber
- ½ cup cilantro
- ½ lime, juiced
- 1 cup Plain Greek Yogurt
- ¼ cup sour cream
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp coriander
- 1 tbsp olive oil
Toppings (optional)
- Finely diced shallots or chives
- 3 tablespoons sour cream mixed with one tablespoon water
- Finely diced red onions
- Finely chopped cilantro
Instructions
- Slice jalapeño in half, remove seeds. Cut cucumber into large pieces.
- Combine all of the ingredients for the gazpacho in the blender. Set to CUSTOM, 7, and blend for one minute, or until ingredients are fully combined. Refrigerate until ready to serve, and adjust spices for your taste preference.
- Serve chilled with your favorite toppings. To make the sour cream topping, mix water with sour cream to thin, then spoon out over gazpacho.
Nutrition
Calories: 110kcalCarbohydrates: 7gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 11mgSodium: 317mgPotassium: 252mgFiber: 1gSugar: 4gVitamin A: 342IUVitamin C: 8mgCalcium: 92mgIron: 0.5mg
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