Print Options:

Cucumber Dill Gazpacho

Cucumber Dill Gazpacho recipe

Gazpacho is a traditional Spanish cold soup that originated in the southern region of Andalusia.

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 480
Best Season Summer
Ingredients
  • 2 cup Cucumbers
  • 2 tablespoon Fresh Dill
  • 1 cup Greek Yogurt
  • 1 tablespoon Lemon Juice
  • 1 clove Garlic Clove
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Salt
  • 1 pinch Black Pepper
Instructions
  1. Peel and chop the cucumbers.
  2. In a blender, combine the cucumbers, fresh dill, Greek yogurt, lemon juice, garlic clove, olive oil, salt, and black pepper.
  3. Blend until smooth.
  4. Transfer the mixture to a container and refrigerate for at least 1 hour to allow the flavors to meld.
  5. Serve chilled and garnish with additional fresh dill, if desired.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 120kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 10g4%
Sugars 5g
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/cucumber-dill-gazpacho/