Cucumber Gazpacho

Ingredients

• Cucumber1 cup (120 g)
• Garlic1/2 clove (2 g)
• Yogurt1/4 cup (60 g)
• Oil1/2 tablespoon (5 ml)
• Vinegar1/2 tablespoon (5 g)
• Spearmint Leaves4 leaf (4 g)

Instructions

1. 1

   Step 1

   Wash and peel the cucumber. You can leave a little bit of peel for a greener color.

2. 2

   Step 2

   Cut the cucumber into medium pieces and chop the garlic.

3. 3

   Step 3

   Place everything in the blender cup together with the oil, vinegar and a pinch of salt.

4. 4

   Step 4

   Blitz until smooth.

5. 5

   Step 5

   Add water according to the desired consistency.

6. 6

   Step 6

   Add salt to taste.

7. 7

   Step 7

   Serve immediately or refrigerate for a few minutes to keep it cooler. You can add a few mint leaves to replace the spearmint leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cucumber Gazpacho can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.