White Cucumber Gazpacho Recipe

Provided By
Served cold, this refreshing soup can be served as a light lunch on a hot day or as a first course for a special summertime dinner party.
Share this!
Update Servings
  • 1 1/2 pounds cucumbers, (3 medium sized) peeled and chopped
  • 1 clove garlic, crushed
  • 3 tablespoons sweet onion, chopped
  • 1 cup chicken broth, more as desired
  • 2 cups plain yogurt
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 teaspoon Kosher salt, or to taste
  • 1/2 teaspoon white pepper, or to taste
Container:Soup bowl
30 mins
30 mins
  • Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
  • Chop garlic and sweet onion into pieces. Place garlic, onions, cucumbers, and 1/2 cup of chicken stock into a food processor or blender.
  • Blend until somewhat smooth in texture with some chunks of cucumber remaining or blend to consistency desired.
  • Place blended ingredients in a large bowl.
  • Add yogurt, remaining chicken stock, lemon juice, salt, and pepper to combined ingredients in bowl and whisk all contents together until well blended. Season to taste. Add more chicken broth if necessary to achieve desired consistency.
  • Pour soup into a tightly covered container and place in refrigerator to chill for several hours or overnight.
  • Serve cold.
  • Garnish with fresh herbs such as parsley, cilantro or basil. Sprinkle freshly grated Parmesan cheese or any other hard cheese desired, such as sharp cheddar.
Similar Recipes
White Zucchini Gazpacho
sweet onion
lemon juice
Kosher salt
chicken broth
Tomato Corn and Black Bean Gazpacho
lime juice
Salt and pepper to taste
olive oil
Gazpacho  with Feta Cheese
Worcestershire sauce
extra virgin olive oil
feta cheese
black pepper

White Cucumber Gazpacho Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com