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Cold cucumber gazpacho in glass cups with edible flowers

Cucumber Gazpacho

Cold cucumber gazpacho in glass cups with edible flowers

Cucumber Gazpacho

Perfect summer appetizer! Cool tasting, easy to make, and a great way to impress!
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Course Appetizer
Cuisine American, French
Servings 4 People

Equipment

  • Blender

Ingredients
  

  • 300 g Cucumbers Peeled & Chopped
  • 1 tbsp Basil Fresh
  • 1 tbsp Parsley Fresh
  • 1 tbsp Dill Fresh
  • 1 tbsp Mint Fresh
  • 1 tsp Jalapeno
  • 1 clove Garlic
  • 1 tbsp Pickled Shallot
  • 3 tbsp Olive Oil
  • 3/4 cup Greek Yogurt
  • 1/2 tsp White Pepper
  • 1 tbsp Lemon Juice
  • 1 tsp Salt

Garnish

  • A few thin slices of cucumber
  • 4 tbsp Olive Oil
  • 4 Pieces Edible Flowers

Instructions
 

  • Place all ingredients in the blender and blend until smooth. Strain the gazpacho to remove any large pieces of cucumbers or herb leaves. Chill for 30 minutes.
  • To serve, pour the soup into desired dishes. With a spoon, gently pour olive oil in a circular motion over the soup. Top with the thin slices of cucumber and garnish with an edible flower. Enjoy!
Keyword Cucumber, Easy, Green, Simple, Summer
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