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.
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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 %
