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I love making a gazpacho once the weather heats up- it’s always so refreshing! I have a few different ones in the rotation, but I think this cucumber one is my favorite. The yogurt adds a nice flavor, as well as a little protein. 


4 small cucumbers (persian or pickling), peeled, seeded and chopped

2 cups cherry tomatoes (or other small tomatoes

1 jalapeno, seeds removed, chopped

1 red onion, ½ roughly chopped, ½ finely diced

1 large garlic clove, roughly chopped

1 teaspoon sea salt

2 tablespoon apple cider vinegar

1 bunch of mint, chives and parsley, roughly chopped

¼ cup olive oil

¼ cup full fat Greek yogurt



  1. In a food processor, combine all ingredients except for half of the cucumbers and the finely diced red onion until smooth. Poor into a large bowl.

  2. Stir in the remaining cucumber and red onion. 

  3. Chill for at least two hours. Garnish with a sprinkle of chopped herbs and these crunchy  chickpeas and enjoy!

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