Green cucumber & mint gazpacho
- Good Food team
Save recipe
Serves 2
Easy
Prep: 20 mins
Plus chilling
A star rating of 4.2 out of 5.18 ratingsRate
loading...
This zingy, no-cook soup is packed with four of your five-a-day
Healthy
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Easy white bread
A star rating of 4.7 out of 5.703 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal186
-
fat11g
-
saturates2g
-
carbs15g
-
sugars14g
-
fibre5g
-
protein8g
-
salt0.28g
low
Ad
Method
-
step 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.
-
step 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.
Recipe from Good Food magazine, August 2011
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.2 out of 5.18 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...