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.
- 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
- 1 clove garlic, peeled
- 1 jalapeño, stemmed, halved, and seeded
- 8 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
- 1 medium-sized yellow tomato, seeded and diced finely (or 8 yellow grape tomatoes, quartered), for garnish
- Small mint leaves, for garnish
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.