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Cold Cucumber Soup

Cold Cucumber Soup recipe

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.

Cooking Method
Cuisine
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 min Rest Time: 60 min Total Time: 1 hr 15 mins
Servings 4
Calories 260
Best Season Summer
Ingredients
  • 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

Amount Per Serving
Calories 65kcal
% Daily Value *
Total Fat 4g7%
Total Carbohydrate 6g2%
Sugars 3g
Protein 2g4%

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

Read it online: https://for-vegan.com/recipe/cold-cucumber-soup/