Cold Cucumber Soup Cucumber Gazpacho 5 Minute Recipes

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COLD CUCUMBER SOUP - CUCUMBER GAZPACHO (5-MINUTE RECIPE)



Cold Cucumber Soup - Cucumber Gazpacho (5-minute recipe) image

You can't beat cucumber soup for a refreshing snack and here in Spain, it's called 'gazpacho de pepino' or 'cucumber gazpacho'. This recipe takes around 5 minutes to prepare and once chilled in the fridge for an hour, it is ready to drink! This cold cucumber soup recipe fits the bill perfectly and requires no cooking at all to make a delicious and silky smooth cold soup that's ideal for cooling off any time of day (or night!). Best of all, it's super easy to make and has just 9 easy-to-find ingredients.

Provided by Byron

Categories     appertizer     cold soup     Soup     starter     tapas

Time 1h5m

Number Of Ingredients 9

2 small cucumbers
onion
1 garlic clove (peeled and minced)
Juice from 1 lemon
10-15 large fresh basil leaves
250 g 9oz. of natural yogurt
2-3 tablespoons of extra virgin olive oil
½ teaspoon of salt
Pinch of cracked black pepper

Steps:

  • Cut cucumber and onion into small chunks.
  • Add all ingredients to the blender and buzz for a few minutes.(Note: Add a little water as you're blending the ingredients to get a smooth texture.)
  • Run the mixture through a thin sieve to remove any heavy pulp and add to a bowl.
  • Refrigerate until chilled (minimum 1 hour) before serving.

Nutrition Facts : ServingSize 120 g, Calories 138 kcal, Carbohydrate 11.4 g, Protein 4.3 g, Fat 9.3 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 1.4 g, Sugar 2.7 g

CUCUMBER SOUP



Cucumber soup image

The refreshing cucumber soup is served cold, so it will go down well on a summer's day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.

Provided by Samuel Goldsmith

Categories     Starter

Time 10m

Yield Serves 4 in bowls or 12 in small cups

Number Of Ingredients 7

2 cucumbers (about 675g)
150g Greek yogurt
2 limes, juiced
small handful of tarragon, chopped
3 mint sprigs, leaves picked
small bunch of chives, chopped
rapeseed oil, to serve

Steps:

  • Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
  • Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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