Cucumber Gazpacho
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(14)
Ingredients
4 servings
- 1 pound tomatillos (8 medium)
- ¼ white onion
- 2 whole unwrapped garlic cloves
- ¼ to ½ jalapeño pepper
- ¼ cup Arbequina extra-virgin olive oil from Spain, more for drizzling
- ½ English cucumber, chopped
- ½ cup packed cilantro
- 2 tablespoons lime juice
- ½ to 1 teaspoon sea salt
- ½ teaspoon honey or pure maple syrup
- ¼ cup plain whole milk Greek yogurt
- yogurt drizzle:
- ¼ cup plain whole milk Greek yogurt
- 1 teaspoon lime juice
- 2 teaspoons water
- pinch of sea salt
- garnish options:
- extra-virgin olive oil, for drizzling
- kernels from 1 ear of corn, lightly charred
- 1 cup finely diced cucumber
- ½ cup yellow cherry tomatoes, sliced in half
- fresh herbs (mint or cilantro)
- microgreens
- 1 tablespoon hemp seeds
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Preparation
Chef’s notes
You'll love this tart, spicy cucumber gazpacho! I topped mine with charred corn, tomatoes, hemp seeds, and a yogurt drizzle, but cilantro, avocado, and tortilla strips would be excellent choices too.