10-Minute Cucumber Gazpacho Recipe
Introduction
This 10-Minute Cucumber Gazpacho is a refreshing, light soup perfect for hot days or whenever you need a healthy, vibrant dish. Made with fresh cucumbers and herbs, it’s easy to prepare and packed with bright flavors.
Ingredients
- 2 cucumbers, chopped (about 2 lbs)
- 2 cups spinach, tightly packed
- 1 clove garlic
- 1/2 cup parsley, tightly packed
- 1/2 cup cilantro, tightly packed
- 1/2 cup mint, tightly packed
- 1/2 cup plain coconut yogurt or plain yogurt of choice
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp sea salt
Instructions
- Step 1: Place all the ingredients into a blender.
- Step 2: Blend until smooth and creamy.
- Step 3: Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Step 4: Serve cold in bowls and enjoy.
Tips & Variations
- For a spicier kick, add a small jalapeño or a pinch of cayenne pepper.
- Try swapping spinach for arugula for a peppery note.
- Use Greek yogurt instead of coconut yogurt for a creamier texture with more protein.
- Add a handful of avocado for extra creaminess and healthy fats.
Storage
Store the gazpacho in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as ingredients may settle. Serve chilled for the best flavor and refreshing effect.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of coconut yogurt?
Yes, plain regular yogurt works well and will give a creamier texture with a slight tang. Coconut yogurt is a great dairy-free alternative.
How long should I chill the gazpacho?
Chilling for at least 2 hours helps the flavors meld and ensures the soup is refreshingly cold when served.
Print10-Minute Cucumber Gazpacho Recipe
This refreshing 10-Minute Cucumber Gazpacho is a vibrant, chilled soup blending fresh cucumbers, leafy greens, herbs, and creamy coconut yogurt, perfectly flavored with lime juice and a touch of maple syrup. Ideal for a light, nutritious starter or a cooling snack during warm days.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 8 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Vegetables & Greens
- 2 cucumbers, chopped (approximately 2 lbs)
- 2 cups spinach, tightly packed
- 1 clove garlic
Herbs
- 1/2 cup parsley, tightly packed
- 1/2 cup cilantro, tightly packed
- 1/2 cup mint, tightly packed
Other Ingredients
- 1/2 cup plain coconut yogurt or plain yogurt of choice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
Instructions
- Prepare Ingredients: Wash and chop the cucumbers and measure out all the fresh herbs and spinach. Peel the garlic clove and gather the rest of your ingredients.
- Blend the Soup: Place cucumbers, spinach, garlic, parsley, cilantro, mint, coconut yogurt, lime juice, olive oil, maple syrup, and sea salt into a blender. Blend on high until the mixture is completely smooth and creamy.
- Chill: Pour the blended gazpacho into a bowl or container and refrigerate for at least 2 hours to allow flavors to meld and the soup to chill.
- Serve: Stir the gazpacho well before serving. Ladle into bowls and enjoy cold as a refreshing appetizer or light meal.
Notes
- Gazpacho can be prepared in advance and stored in the refrigerator for up to 5 days.
- Always stir well before serving to recombine the ingredients.
- For a spicier twist, add a small amount of jalapeño or chili flakes before blending.
- Use fresh, organic herbs and vegetables if possible for the best flavor.
Keywords: cucumber gazpacho, chilled soup, summer soup, vegan gazpacho, healthy soup, blender soup, cold soup, quick soup
