Cucumber Gazpacho
- SERVES
- 4
- CHILL TIME
- 2 Hr
Summer really brings the heat, so stay cool with this refreshing Cucumber Gazpacho - a great lunchtime meal idea!
What You'll Need
- 2 cucumbers, peeled, seeded, and cut into chunks
- 1/2 cup reduced-sodium chicken broth
- 1 cup (8 ounces) low-fat plain yogurt
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 scallion, thinly sliced
What to Do
- In a food processor or blender, combine all the ingredients except the scallion; process until smooth. Cover and chill for at least 2 hours before serving.
- When ready to serve, ladle soup into bowls and garnish with sliced scallions.
Notes
For a real "ta-da!" factor, add a few very thin slices of cucumber and some diced tomato to each bowl as an additional garnish right before serving.