Cold Cucumber Soup

Cold cucumber soup, also known as Gazpacho, is a traditional dish originating from Spain. It is typically served cold and is perfect for hot summer days.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 75 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.

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Easy

Cold Cucumber Soup

Cooking Method: No cooking required Cuisine: International Courses: Appetizer, Lunch, Soup Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 60 min Total Time 1 hr 15 mins

Servings: 4 Calories: 260

Best Season: Summer

Ingredients

Servings

• 2 cup Cucumbers
• 1 cup Yogurt
• 2 tablespoon Lemon Juice
• 1 tablespoon Fresh Dill
• 1 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Water

Instructions

1. Peel and roughly chop the cucumbers.
2. In a blender, combine the cucumbers, yogurt, lemon juice, fresh dill, garlic, salt, black pepper, and water.
3. Blend until smooth.
4. Transfer the soup to a bowl and refrigerate for at least 1 hour.
5. Serve chilled, garnished with a sprig of fresh dill if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 65kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 6g2%

Sugars 3g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.