Appetizers / Soups / Salads

Cucumber Gazpacho (1/2 Cup Serving) is for Soup.

Cucumber Gazpacho (1/2 Cup Serving) takes 10 minutes to prepare.

Cucumber Gazpacho (1/2 Cup Serving) takes several minutes to cook.

Cucumber Gazpacho (1/2 Cup Serving) makes 6 servings.

The ingredients for Cucumber Gazpacho (1/2 Cup Serving) are:

1 ? English Cucumbers
? Vidalia or Sweet Onion
? cup 0% fat Greek Style Yoghurt
1 cup fresh Dill Weed
5 tbsp White Balsamic Vinegar
Salt & White Pepper to taste
4 drops Tabasco Hot Sauce
or 4 drops Tabasco Jalape?o Sauce
Garnish
1/8 cup 0% Fat Greek Style Yoghurt
1 tbsp Finely Diced Cucumber
8 small ?feathers? of Dill

Here is how you make Cucumber Gazpacho (1/2 Cup Serving):

Dice cucumber to ? inch dice. Measure 4 cups into the bowl of a food processer. Dice onion. Add 1 cup onion to cucumber. Wash, dry, and chop dill, removing coarse stems. Add dill, ? cup yoghurt, vinegar, and hot sauce to cucumber. Pulse until vegetables are chopped evenly, to a fine texture. Do not over process. Season to taste with salt, and white pepper.Refrigerate soup for 1 hour or overnight.To serve, spoon ? cup servings into small bowls or soup cups, garnish with a mounded 1/4 teaspoon of yoghurt, a sprinkle of cucumber and a feather of dill. Alternatively, float cucumber slices in soup, add a mound of yoghurt and feather of dill. Serve immediately.Accompaniment: thin slice pumpernickel spread with sweet butter, smoked salmon, garnished with thinly sliced red onion, and a caper.Makes 6 - ? cup servings Source: Heather Ann Mitchele, 2010Number of Servings: 6Recipe submitted by SparkPeople user HAMJBMM.

The nutritional information for Cucumber Gazpacho (1/2 Cup Serving) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 57.1

• Total Fat: 0.1 g
• Cholesterol: 2.5 mg
• Sodium: 48.7 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 1.3 g
• Protein: 3.7 g

The dietary needs meet for Cucumber Gazpacho (1/2 Cup Serving) is Vegetarian