Green Cucumber Gazpacho

Name: Green Cucumber Gazpacho
Ingredients: 1 3/4 pound seedless cucumbers, peeled and cut into 3-inch pieces (or 2 pounds regular cucumber, peeled, seeded and cut into 3-inch pieces); 1/4 medium-sized red onion, peeled; 1 clove garlic, peeled; 1 jalapeño, stemmed, halved, and seeded; 8 large mint leaves; 2 tablespoon extra-virgin olive oil; 2 tablespoon lemon juice; 1 teaspoon maple syrup; 1 teaspoon sea salt; 6 ounce nonfat plain yogurt; 1/2 -3/4 cup water; lemon oil, for garnish; 1 medium-sized yellow tomato, seeded and diced finely (or 8 yellow grape tomatoes, quartered), for garnish; small mint leaves, for garnish

Viviane Bauquet Farre - FoodandStyle.com|July 30, 2012 2:03 pm EST

3.4 (15 ratings)

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What I love most about cucumbers is their crunchiness and their delicate, fresh flavor. That’s exactly what I tried to highlight when creating this recipe. Served very chilled, the soup is not only light, but extraordinarily refreshing — a perfect hors d’oeuvre or first course for a summer menu. See all gazpacho recipes.

Servings

4

Ingredients

1 3/4 pound seedless cucumbers, peeled and cut into 3-inch pieces (or 2 pounds regular cucumber, peeled, seeded and cut into 3-inch pieces)
1/4 medium-sized red onion, peeled
1 clove garlic, peeled
1 jalapeño, stemmed, halved, and seeded
8 large mint leaves
2 tablespoon extra-virgin olive oil
2 tablespoon lemon juice
1 teaspoon maple syrup
1 teaspoon sea salt
6 ounce nonfat plain yogurt
1/2 -3/4 cup water
lemon oil, for garnish
1 medium-sized yellow tomato, seeded and diced finely (or 8 yellow grape tomatoes, quartered), for garnish
small mint leaves, for garnish

Directions

Place the first 10 ingredients in the bowl of a food processor with 1/2 cup of the water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2-3 minutes. If necessary, thin with the remaining water to the desired consistency.
Transfer to a bowl and refrigerate until well chilled, for 2 hours or overnight. Place the soup in the freezer for 30 minutes before serving.
Ladle the soup into chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes and mint leaves and serve immediately.