Green Cucumber Gazpacho

Green Cucumber Gazpacho
Staff Writer
Green Cucumber Gazpacho

Viviane Bauquet Farre

Green Cucumber Gazpacho

What I love most about cucumbers is their crunchiness and their delicate, fresh flavor. That’s exactly what I tried to highlight when creating this recipe. Served very chilled, the soup is not only light, but extraordinarily refreshing — a perfect hors d’oeuvre or first course for a summer menu.

See all gazpacho recipes.

4
Servings
245
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 3/4  Pound  seedless cucumbers, peeled and cut into 3-inch pieces (or 2 pounds regular cucumber, peeled, seeded and cut into 3-inch pieces)
  • 1/4  medium-sized red onion, peeled
  • clove garlic, peeled
  • jalapeño, stemmed, halved, and seeded
  • large mint leaves
  • 2  Tablespoons  extra-virgin olive oil
  • 2  Tablespoons  lemon juice
  • 1  Teaspoon  maple syrup
  • 1  Teaspoon  sea salt
  • 6  Ounces  nonfat plain yogurt
  • 1/2-3/4 cup water
  • Lemon oil, for garnish
  • medium-sized yellow tomato, seeded and diced finely (or 8 yellow grape tomatoes, quartered), for garnish
  • Small mint leaves, for garnish

Directions

Place the first 10 ingredients in the bowl of a food processor with 1/2 cup of the water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2-3 minutes. If necessary, thin with the remaining water to the desired consistency.

Transfer to a bowl and refrigerate until well chilled, for 2 hours or overnight. Place the soup in the freezer for 30 minutes before serving.

Ladle the soup into chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes and mint leaves and serve immediately.

Nutritional Facts

Total Fat
8g
11%
Sugar
38g
42%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
42g
32%
Protein
5g
11%
Vitamin A, RAE
50µg
7%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
60mg
6%
Choline, total
14mg
3%
Fiber, total dietary
2g
8%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
76mg
11%
Selenium, Se
5µg
9%
Sodium, Na
36mg
2%
Water
202g
7%

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.