This easy-to-make cold soup recipe is a twist on traditional gazpacho (which is made with tomatoes). We happen to love this version, and it is the perfect dish for a hot summer day. Cucumbers are still in season here in the Carolinas, and you certainly can’t beat using fresh local ingredients!
Super Easy White Gazpacho
- 2 cups peeled, roughly chopped cucumber (any variety)
- 1 small clove minced garlic
- ½ cup fresh flat leaf parsley
- 2 tablespoons white vinegar
- ¼ teaspoon salt
- 2 cups plain yogurt
- ½ cup sour cream
Combine all ingredients in a blender or food processor and blend until smooth. Serve chilled and garnish with parsley leaves or cucumber slices. It is that simple!
I just wanted to let you know that this was wonderful and refreshing in this hot-hot weather:) Simple ingredients, simple instructions, and nutritious just the way I like it! The only improvement I would make next time would be to use Greek yogurt which would give it a little more thickness. Good call on the small clove of garlic, being that it’s eaten raw, going crazy with garlic, as I normally would have, would have overpowered the soup. Oh, and I used white wine vinegar ILO white vinegar (I have only used white vinegar for laundry since I learned of the different manners it could be produced- petroleum being one).
Thanks for another great real recipe!
Thanks so much for the review…glad you enjoyed it!
I made this tonight and it was delicious. I did use Greek yogurt like another poster had suggested, however it still turned out fairly liquidy. How can I make it thicker? Also, although this is a starter course, Id still like to add something to give it more substance, so Im thinking of adding croutons but hate that croutons are on the unhealthy side. Any other suggestions??