Cold Cucumber Soup

Cold cucumber soup, also known as gazpacho, originated in Spain and is a popular dish in many Mediterranean countries.

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: Blending, Chilling Cuisine: International Courses: 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: 320

Best Season: Summer

Ingredients

Servings

• 2 cup Cucumbers
• 1 cup Greek yogurt
• 2 tablespoon Lemon juice
• 2 tablespoon Fresh dill
• 1 clove Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Extra virgin olive oil

Instructions

1. Peel and dice the cucumbers.
2. In a blender, combine the cucumbers, Greek yogurt, lemon juice, dill, garlic, salt, and black pepper.
3. Blend until smooth and creamy.
4. Transfer the mixture to a bowl and refrigerate for at least 1 hour.
5. Serve the cold cucumber soup chilled, drizzled with extra virgin olive oil.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 80kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 8g3%

Sugars 4g

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.