Green cucumber & mint gazpacho

Green cucumber & mint gazpacho

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(2 ratings)

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Cooking time

Prep: 20 mins Plus chilling

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
186
protein
8g
carbs
15g
fat
11g
saturates
2g
fibre
5g
sugar
14g
salt
0.28g

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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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.

Recipe from Good Food magazine, August 2011

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Comments

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catie74's picture

Delicious. I don't like mint so used basil instead

sallystall's picture

absolutely delicious! quite garlicky though, next time i'll only use one clove. and it needs a fair bit of salt to lift the flavours.

caroljefferson's picture
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have just made this, looks and smells impressive, now chilling for hubbys and my supper this evening, hot, hot, hot here in Southern France so it will be a welcome treat when he gets home from work!

quinnan's picture
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This was a really tasty soup, and very quick and easy to make too.

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