Cucumber Gazpacho

Very easy to prepare, and even easier to eat!

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 pieces Sweet potato, peeled, fresh

  • 0.5 piece Onion, raw

  • 1 piece Lemon, fresh, without shell

  • 2 twigs Mint

  • 0.5 cups Yogurt, plain, from skimmed milk

  • 2 spoons Oil, olive

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Thoroughly wash and peel the cucumbers, cut them in half lengthwise, and remove all the seeds with a spoon. Cut the cucumber flesh into smaller pieces. Peel the onion and finely chop it. Cut the lemon in half and squeeze the juice from one half. Pick the mint leaves, wash them thoroughly, and dry them.

  2. In a multipurpose blender, add the chopped onion and cucumber pieces, lemon juice, yogurt, olive oil, and exactly 5 mint leaves, while saving the remaining leaves for garnish. Blend all the ingredients well to create a smooth mixture.

  3. Season the soup to taste with pepper and salt, then refrigerate for at least half an hour. Serve the soup in suitable bowls, garnish with mint leaves, and offer it to your guests.

Nutrition Information (Per 100g)

  • Calories: 37.46 kcal
  • Fat: 2.13 g
    • Saturated Fat: 0.3 g
  • Carbohydrates: 3.05 g
    • Sugars: 1.73 g
  • Protein: 0.51 g
  • Fiber: 0.1 g

Advice

We recommend using Greek yogurt.