Cucumber Gazpacho Recipe | Yummly

Cucumber Gazpacho

JAMIE GELLER(3)
Luke Behnke: "I used fennel instead of parsley in my batch. I a…" Read More
7Ingredients
8Minutes
80Calories
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Cucumber Gazpacho

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Ingredients

US|METRIC
9 SERVINGS
  • 4 cups hothouse cucumber (or English, diced, plus extra for garnish)
  • 1/2 cup diced yellow onion
  • 1 lemon (juiced)
  • 1/4 cup chopped parsley (coarsely)
  • 1 tsp. kosher salt
  • 1/3 cup olive oil
  • 2 cups water
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    NutritionView More

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    80Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories80Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium270mg11%
    Potassium110mg3%
    Protein<1g2%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber1g4%
    Sugars1g2%
    Vitamin A4%
    Vitamin C20%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(3)

    Reviewer Profile Image
    Luke Behnke 4 years ago
    I used fennel instead of parsley in my batch. I also didnt add any water because my cucumbers had pleanty, fresh from the garden, and I used a blender. I really enjoyed this recipe but thought it could use just a bit less oil.
    Reviewer Profile Image
    Lucas 5 years ago
    Had a pretty good flavor. I would make less of it next time since I didn't enjoy the leftovers as much as when it was fresh. I am also not the biggest fan of parsley, so I think I'll try it with cilantro - who knows!
    Reviewer Profile Image
    Julene Robbins 5 years ago
    Tasted OK but needed to blended in a blender not food processor. I added ice as I wanted to serve it sooner.

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