Zucchini cucumber cilantro gazpacho
Servings: 4
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This refreshing green gazpacho blends zucchini, cucumber, cilantro, lime, and Greek yogurt for a creamy low-carb soup. Ready in 10 minutes, perfect for hot days.
Ingredients
- 1 cucumber peeled (optional) and chopped
- 2 zucchini chopped
- 1 green bell pepper chopped
- 1 small garlic clove
- 2 cups plain Greek yogurt or 2 regular yogurts, but Greek boosts protein
- 2 tablespoon olive oil + more for drizzling
- 2 tablespoon lime juice
- ¼ cup fresh cilantro coriander leaves, plus extra to garnish
- ½ teaspoon paprika
- Salt to taste
- Espelette pepper or black pepper to taste
Instructions
- Blend base: In a blender, add cucumber, zucchini, bell pepper, garlic, cilantro, lime juice, olive oil, paprika, and a big pinch of salt. Blend until smooth.
- Make it creamy: Add yogurt and blend again 10–15 seconds.
- Taste + adjust: Add more lime or salt if needed.
- Chill: Refrigerate 30–60 minutes (best flavor).
- Serve cold: Top with cilantro, tiny diced cucumber/zucchini, pepper, and a drizzle of olive oil.
Nutrition
Calories: 158kcal | Carbohydrates: 11g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 47mg | Potassium: 574mg | Fiber: 2g | Sugar: 8g | Vitamin A: 559IU | Vitamin C: 47mg | Calcium: 144mg | Iron: 1mg
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