Green cucumber & mint gazpacho

Green cucumber & mint gazpacho

This zingy, no-cook soup is packed with four of your five-a-day

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

plus chilling
Vegetarian

Vegetarian, Super healthy

Method

  1. In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
  2. Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days - just give it a good stir before serving.

PER SERVING

186 kcalories, protein 8g, carbohydrate 15g, fat 11 g, saturated fat 2g, fibre 5g, sugar 14g, salt 0.28 g

Recipe from Good Food magazine, August 2011.

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Latest comments and suggestions

  • 09 July 2011

    estherh rated this recipe

    4 stars

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  • 27 October 2011

    Quinnan rated and commented on this recipe

    4 stars

    This was a really tasty soup, and very quick and easy to make too.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

plus chilling
Vegetarian

Vegetarian, Super healthy

Ingredients

  • 1 cucumber , halved lengthways, deseeded and roughly chopped
  • 1 yellow pepper , deseeded and roughly chopped
  • 2 garlic cloves , crushed
  • 1 small avocado , chopped
  • bunch spring onions , chopped
  • small bunch mint , chopped
  • 150ml pot fat-free natural yogurt
  • 2 tbsp white wine vinegar
  • few shakes green Tabasco sauce
  • snipped chives , to serve
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PER SERVING

186 kcalories, protein 8g, carbohydrate 15g, fat 11 g, saturated fat 2g, fibre 5g, sugar 14g, salt 0.28 g

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