Cucumber Gazpacho
- SERVES
- 4
- CHILL TIME
- 2 Hr
Summer really brings the heat, so stay cool with this refreshing Cucumber Gazpacho - a great lunchtime meal idea!
What You'll Need
- 2 cucumbers, peeled, seeded, and cut into chunks
- 1/2 cup reduced-sodium chicken broth
- 1 cup (8 ounces) low-fat plain yogurt
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 scallion, thinly sliced
What to Do
- In a food processor or blender, combine all the ingredients except the scallion; process until smooth. Cover and chill for at least 2 hours before serving.
- When ready to serve, ladle soup into bowls and garnish with sliced scallions.
Notes
For a real "ta-da!" factor, add a few very thin slices of cucumber and some diced tomato to each bowl as an additional garnish right before serving.
Read NextSimple French Onion Soup
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 64
- Calories from Fat 11
- Total Fat 1.2g 2 %
- Saturated Fat 0.7g 3 %
- Trans Fat 0.0g 0 %
- Protein 4.6g 9 %
- Amount Per Serving % Daily Value *
- Cholesterol 3.4mg 1 %
- Sodium 125mg 5 %
- Total Carbohydrates 10g 3 %
- Dietary Fiber 0.9g 3 %
- Sugars 6.6g 0 %
