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Cucumber Gazpacho

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

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!