Cucumber gazpacho
4 servings
20 minutes
Cucumber gazpacho is a refreshing and light cold soup inspired by traditional Spanish gazpacho. Unlike the classic version dominated by tomatoes, this variant is based on crunchy cucumbers, giving it a cool, herbaceous flavor with spicy notes of garlic and fresh herbs. Yogurt adds a delicate creaminess, while white bread thickens the texture to be more velvety. Light citrus hints from lemon juice and olive oil harmoniously complete the taste. This gazpacho is perfect for hot summer days and is served as an appetizer or light lunch. It pairs wonderfully with crispy croutons or fresh herbs. The Spanish roots of this dish speak to its simplicity and richness of flavors, while its freshness and lightness make it an ideal choice for summer enjoyment.
1
Cut cucumbers into cubes, peel and grate garlic, tear the greens.
- Cucumbers: 600 g
- Garlic: 2 cloves
- Green onions: 0.5 bunch
- Mint: 4 sprigs
- Dill: 0.5 bunch
2
Put cucumbers, bread, onion, mint, dill, and garlic in a blender bowl. Add yogurt and blend until smooth.
- Cucumbers: 600 g
- White bread: 100 g
- Green onions: 0.5 bunch
- Mint: 4 sprigs
- Dill: 0.5 bunch
- Garlic: 2 cloves
- Natural yoghurt: 300 ml
3
Salt and pepper. Pour in lemon juice and olive oil, mix.
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons