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Green Gazpacho with cucumbers and micro greens - such a healthy cold soup for the summer!
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Green Gazpacho

This green gazpacho is the perfect lunch on a hot summer day! The fresh herbs make it so refreshing and its the perfect creaminess thanks to the Greek yogurt.

Course Side Dish, Soup
Keyword Gazpacho, Green, soup
Prep Time 10 minutes
Servings 6
Author Fraîche Nutrition

Ingredients

  • 6 cups roughly chopped cucumber (about 2 cucumbers)
  • 4 cups water
  • 2 cups lightly packed fresh spinach leaves
  • 1 cup chopped avocado
  • 1 cup chopped green (spring) onion
  • 1 cup lightly packed fresh herbs (I used basil and parsley)
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon extra virgin olive oil (plus extra for garnish)
  • 1 tablespoon lime juice
  • 1 teaspoon white wine vinegar
  • 1 clove garlic
  • 1/2 teaspoon salt (to taste)
  • thin slices cucumber for garnish (optional)
  • micro greens for garnish (optional)

Instructions

  1. Combine all ingredients in a high-speed blender and blend for approximately 1-2 minutes or until smooth.  

  2. Season with salt to taste and garnish with cucumber slices, micro greens and a drizzle of olive oil if desired just before serving. This will last in the fridge covered for up to 3 days.