Summer in a Bowl: Cucumber Gazpacho

Enjoy this refreshing chilled soup for lunch or dinner with plenty of fill you up fiber and protein! Toppings can be tailored to your tastes and what you have on hand.

This is my go to lunch time recipe in the spring and summer when cucumbers are at their peak and cheap. So easy to prepare just cut, blend and chill. It's different every time according to what toppings you prefer and it makes me feel healthy with each spoonful.

I'm enjoying my soup on a hot afternoon by the pool, it's so delicious, thanks for the recipe Heidi - Jess

This recipe was inspired from a cookbook I found when cleaning out my Aunt Kit's library of cookbooks. It was a Southwestern inspired gazpacho but instead of the traditional red with tomato this one is green with refreshing cucumber and tangy with Greek Yogurt and the benefit of protein too. I've served this at many luncheons and enjoy myself on a regular basis. Just a few ingredients and then use whatever you have in your refrigerator to top the soup and add texture and more colorful veggies.

Cucumber Gazpacho

Ingredients:

• 3 Cups Low Sodium Chicken Broth

• 3 medium cucumbers, peeled, chopped and seeded

• 3 cloves garlic

• 3 Cups Plain 0% Greek Yogurt (I like Fage)

• 3 Tbsp. White Vinegar

• 1/2 tsp white pepper

• 2 Tsp. salt
  

Directions:

1. Combine all the above ingredients into a blender, in batches if necessary.

2. Process until smooth and transfer to a 2 2/1 quart container.

3. Chill for 4 hours.

4. Garnish with any of the following or add your own unique spin. Chopped parsley, chopped tomatoes, chopped green onions, chives, bell peppers, black olives, mushrooms, croutons, almonds, tortilla chips or pumpkin seeds.

5. Store in refrigerator and stir before serving.