Cucumber and cilantro gazpacho

2 portions; 10 min preparation.

There is nothing more refreshing during the hot spring and summer days than a bowl of cold soup. And with cold I don’t mean left overs from last night, but a blended mixture of vegetables and no cooking involved.

You will be surprised how much flavor you can create with a couple of simple raw ingredients. The end result is refreshing and delicious and you lost only about 10 min to make it.

Make the soup as thick as you like. I personally prefer a little thicker soups, but you can add a little bot of water to create the consistency you like. The only problem with this cold soup is that is so yummy that you might turn making it every day.


  • 1 big cucumber, peeled
  • 2 tbsp fresh cilantro + extra for garnish
  • 250 g Greek yoghurt
  • 50 g pine nuts
  • 1 tbsp lime juice
  • 1/2 avocado
  • 2 tsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 100 ml water (optional)


Blend all ingredients together in a blender or food processor. If the mixture is too thick, add cold water. Adjust the seasoning if necessary. Refrigerate until serving.

Transfer the mixture to a soup bowl. Mince a little bit of fresh cilantro and use it to garnish the bowl. Add some pine nuts on top. Enjoy!

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