Cucumber Gazpacho is a Chilled Cucumber Soup that is just perfect for hot summer day. This soup requires no cooking (just blend everything together!) and is ready in under 10 minutes. What more can you ask for? Of course, it is super delicious!Vegans can replace the Greek Yogurt in this recipe with any plant-based yogurt.
1/2tspPepper Powder(Or to taste; I used white pepper powder)
1tspOlive Oil
Salt To Taste
Instructions
Chop or slice 2 English Cucumbers (~250 gms).
Grind together the chopped cucumber, 2 cloves garlic, 2 green chillies, 1/4 cup coriander leaves, 1.5 tsp lemon juice, 1 tsp Olive Oil, 1/2 tsp Pepper Powder, and salt to a coarse paste.
Add 1.5 cups cold greek yogurt (thick dahi) and blend for a few seconds.
Chill in a refrigerator till you are ready to serve or if the Cucumber Gazpacho is not cold.
Serving Instructions
Serve chilled.
Notes
You can use any cucumbers that are available. I prefer to make this with English Cucumbers or the Indian Green Cucumber (Khira).
You can use any fresh herb in place of coriander. For example: mint, dill, parsley, or basil. You can even use a mix of these.
Note: If you are using herbs with a strong flavour (such as mint or dill), I would recommend you less than the 1/4 cup I mentioned.