Cold Cucumber Soup | Cucumber Gazpacho
Cucumber Gazpacho is the only raw vegan soup you will need this summer. This cold soup is made in the blender and is a crowd favorite! Make it in just 10 minutes!
Servings 8 people
Calories 21.15kcal
Equipment
Ingredients
- 1 cucumber
- 1 jalapeno
- 150 gms yogurt
- 1 tablespoon Dijon Mustard
- 10 mint leaves
- 2 tablespoon dill leaves
- 2 tablespoon parsley
- 1 tablespoon lemon juice
- 2 teaspoon cumin powder
- 1 teaspoon rock salt
- ½ cup chilled water
Instructions
- In a blender jar, add peeled and chopped cucumber
- Then add roughly chopped jalapeno.
- Followed by yogurt.
- Now add black salt and cumin powder.
- Next add the mint leaves, dill leaves, and parsley.
- Then add dijon mustard and lemon juice along with water.
- Blitz till you get a nice and creamy consistency.
- Strain this mixture.
- Pour this raw soup/drink into serving glasses and refrigerate it till it's time to serve. Serve this Cucumber Soup Gazpacho, chilled not frozen.
Notes
Use fresh herbs for a refreshing flavor. Don't add ice cubes while blending it if you want a thick and creamy consistency.
Sieve this cold raw vegan soup if you like it smooth or leave it as if if you want to bite into the chunks while drinking it.
Jalapeno gives the drink a nice zing. Add as per your tolerance level. Cumin is a warm and heavy spice and is delicious in this blender soup. Don't skip it.
Use sea salt if rock salt s not available. Keep the cucumber skin if you like the texture. The consistency of this soup can be thick or thin. It's based on preference.
Nutrition
Calories: 21.15kcal | Carbohydrates: 2.51g | Protein: 1.14g | Fat: 0.88g | Saturated Fat: 0.42g | Polyunsaturated Fat: 0.06g | Monounsaturated Fat: 0.29g | Cholesterol: 2.44mg | Sodium: 323.34mg | Potassium: 111.54mg | Fiber: 0.59g | Sugar: 1.56g | Vitamin A: 217.28IU | Vitamin C: 5.95mg | Calcium: 39.35mg | Iron: 0.59mg