Green Goddess Gazpacho
This Green Goddess Gazpacho is filled with cucumber, herbs, scallions, jalapeño for a little kick, and lemon juice! Its thick, luxuriously creamy consistency comes from avocado and Greek yogurt, and it's the most perfect light and refreshing soup!
Ingredients
- 2 large seedless cucumbers, cut into chunks, plus extra thinly sliced cucumber for garnish
- 1 1/2 cups plain Greek yogurt
- 1 avocado, pitted
- 1/4 teaspoon lemon zest
- juice of 1/2 a lemon
- 1 clove garlic, chopped
- 2 scallions, chopped
- 3 tablespoons chopped fresh dill, plus extra for serving
- 10-12 large basil leaves
- 1 jalapeño, seeds and ribs removed
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
- thinned out Greek yogurt or half and half for serving*
Instructions
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Combine cucumbers, Greek yogurt, avocado, lemon zest, lemon juice, garlic, scallions, dill, basil, jalapeño, olive oil, and apple cider vinegar in a high powered blender. Blend until smooth and creamy. Season to taste with salt and pepper, and blend again to combine. Chill for at least 4 hours or overnight.
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To serve, top with thinly sliced cucumber, chopped fresh dill, a drizzle of extra virgin olive oil, and a drizzle of thinned Greek yogurt or half and half. Serve immediately!
Recipe Notes
*To thin out my Greek yogurt, I just mix it with a little water or milk until it's pourable!