Cucumber Gazpacho (1/2 Cup Serving)
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 ½ English Cucumbers½ Vidalia or Sweet Onion¾ cup 0% fat Greek Style Yoghurt1 cup fresh Dill Weed5 tbsp White Balsamic VinegarSalt & White Pepper to taste4 drops Tabasco Hot Sauceor 4 drops Tabasco Jalapeño SauceGarnish1/8 cup 0% Fat Greek Style Yoghurt1 tbsp Finely Diced Cucumber8 small “feathers” of Dill
Dice cucumber to ½ inch dice. Measure 4 cups into the bowl of a food processer. Dice onion. Add 1 cup onion to cucumber. Wash, dry, and chop dill, removing coarse stems. Add dill, ¾ cup yoghurt, vinegar, and hot sauce to cucumber. Pulse until vegetables are chopped evenly, to a fine texture. Do not over process. Season to taste with salt, and white pepper.
Refrigerate soup for 1 hour or overnight.
To serve, spoon ½ cup servings into small bowls or soup cups, garnish with a mounded 1/4 teaspoon of yoghurt, a sprinkle of cucumber and a feather of dill. Alternatively, float cucumber slices in soup, add a mound of yoghurt and feather of dill. Serve immediately.
Accompaniment: thin slice pumpernickel spread with sweet butter, smoked salmon, garnished with thinly sliced red onion, and a caper.
Makes 6 - ½ cup servings
Source: Heather Ann Mitchele, 2010
Number of Servings: 6
Recipe submitted by SparkPeople user HAMJBMM.
Refrigerate soup for 1 hour or overnight.
To serve, spoon ½ cup servings into small bowls or soup cups, garnish with a mounded 1/4 teaspoon of yoghurt, a sprinkle of cucumber and a feather of dill. Alternatively, float cucumber slices in soup, add a mound of yoghurt and feather of dill. Serve immediately.
Accompaniment: thin slice pumpernickel spread with sweet butter, smoked salmon, garnished with thinly sliced red onion, and a caper.
Makes 6 - ½ cup servings
Source: Heather Ann Mitchele, 2010
Number of Servings: 6
Recipe submitted by SparkPeople user HAMJBMM.
Nutritional Info Amount Per Serving
- Calories: 57.1
- Total Fat: 0.1 g
- Cholesterol: 2.5 mg
- Sodium: 48.7 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.3 g
- Protein: 3.7 g
Member Reviews