Cucumber Gazpacho

There is something so refreshing about blending together chilled summer vegetables to create a cold soup, especially on hot summer days! This Cucumber Gazpacho is the epitome of summer refreshment.

4.67 from 3 votes

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Cucumber Gazpacho

Prep Time20 mins

Course: Appetizer

Servings: 6

Calories: 84kcal

Author: Hannah Sunderani

Ingredients

• ▢ 2 medium cucumbers , chopped
• ▢ 2 cups (60 g) spinach, tightly packed
• ▢ 1 clove garlic
• ▢ ½ cup (30 g) parsley, tightly packed
• ▢ ½ cup (30 g) cilantro, tightly packed
• ▢ ½ cup (10 g) mint, tightly packed
• ▢ ½ cup (120 mL) coconut yogurt or yogurt of choice
• ▢ 2 tablespoons (30 mL) lime juice
• ▢ 2 tablespoons (30 mL) olive oil
• ▢ 1 tablespoon (15 mL) pure maple syrup
• ▢ ½ teaspoon (3 g) kosher or fine sea salt

US Customary - Metric

Instructions

• ▢
  Add all the ingredients into a blender and blend until smooth. Chill for at least 2 hours. Serve in bowls.

Nutrition

Nutrition Facts

Cucumber Gazpacho

Amount Per Serving

Calories 84 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g5%

Cholesterol 3mg1%

Sodium 218mg9%

Potassium 287mg8%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 1700IU34%

Vitamin C 16mg19%

Calcium 68mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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