Green cucumber & mint gazpacho

Green cucumber & mint gazpacho

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(3 ratings)

Prep: 20 mins Plus chilling


Serves 2
This zingy, no-cook soup is packed with four of your five-a-day

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal186
  • fat11g
  • saturates2g
  • carbs15g
  • sugars14g
  • fibre5g
  • protein8g
  • salt0.28g
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  • 1 cucumber, halved lengthways, deseeded and roughly chopped
  • 1 yellow pepper, deseeded and roughly chopped
  • 2 garlic cloves, crushed
  • 1 small avocado, chopped



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch mint, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 150ml pot fat-free natural yogurt
  • 2 tbsp white wine vinegar
  • few shakes green Tabasco sauce
  • snipped chives, to serve


  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.

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Comments (6)

mazarin's picture

This was really tasty! I don't share other readers' feelings that it's too garlicky. Smooth, refreshing and very moreish. I'll be making this again.

TheReluctantHouseWife's picture

Nice soup, but as a previous commenter said, it's too garlicky (and I am a big garlic fan usually) and it needs plenty of salt and pepper to bring it to life. I think white pepper would be better, although i used ground black pepper this time. I will definitely use only one clove of garlic next time. I added water to thin it down as suggested but that made it taste too watery. Next time I will add double the quantity of yoghurt instead of any water.

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

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

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

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