Cucumber Gazpacho

EDR Cucumber Gazpacho
2 Hr

Summer really brings the heat, so stay cool with this refreshing Cucumber Gazpacho - a great lunchtime meal idea!

What You'll Need

  • 2 cucumbers, peeled, seeded, and cut into chunks
  • 1/2 cup reduced-sodium chicken broth
  • 1 cup (8 ounces) low-fat plain yogurt
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 scallion, thinly sliced

What to Do

  1. In a food processor or blender, combine all the ingredients except the scallion; process until smooth. Cover and chill for at least 2 hours before serving.

  2. When ready to serve, ladle soup into bowls and garnish with sliced scallions.



For a real "ta-da!" factor, add a few very thin slices of cucumber and some diced tomato to each bowl as an additional garnish right before serving.


Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 64
  • Calories from Fat 11
  • Total Fat 1.2g 2 %
  • Saturated Fat 0.7g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 4.6g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 3.4mg 1 %
  • Sodium 125mg 5 %
  • Total Carbohydrates 10g 3 %
  • Dietary Fiber 0.9g 3 %
  • Sugars 6.6g 0 %

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