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Cucumber Gazpacho Soup Refreshing Summer Recipe

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Cucumber Gazpacho Soup is a refreshing chilled summer soup made with cucumbers, yogurt, garlic, olive oil, and fresh herbs. This easy no-cook recipe is light, healthy, and perfect for hot days.

Ingredients

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  • 3 large cucumbers, peeled and chopped
  • 1 cup plain yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill or parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cold water (optional for thinner texture)
  • Extra cucumber slices and herbs for garnish

Instructions

  1. Wash and peel the cucumbers, then chop them into small pieces.
  2. Add the chopped cucumbers to a blender or food processor.
  3. Add yogurt, olive oil, lemon juice, garlic, herbs, salt, and black pepper.
  4. Blend the mixture until smooth and creamy.
  5. If the soup is too thick, add cold water gradually and blend again.
  6. Taste and adjust seasoning if needed.
  7. Transfer the soup to a container and refrigerate for at least 1 hour.
  8. Serve chilled with cucumber slices and fresh herbs as garnish.

Notes

  • Use fresh cucumbers for the best flavor and texture.
  • Chill the soup before serving to enhance its refreshing taste.
  • Add avocado for extra creaminess.
  • If you prefer a vegan version, replace yogurt with plant-based yogurt.
  • Serve with crusty bread or a light salad for a complete meal.

Nutrition

Find it online: https://recipeeasily.com/cucumber-gazpacho-soup/