With a blender and 5 ingredients, this crisp, refreshing chilled no-cook cold soup can be ready in 10 minutes. Serve with a sandwich for an easy summer lunch or dinner.
Ingredients
- 2 English cucumbers
- ⅓ cup chopped walnuts
- 1 (6 oz) pkg baby spinach (about 6 cups, lightly packed)
- 1 cup plain nonfat Greek yogurt
- ¼ cup fresh dill
Steps
- Trim the cucumbers and coarsely chop. In a blender or food processor, pulse the nuts a few times to break into small pieces. Add cucumbers, spinach, yogurt, and dill. Season with salt and pepper. Add 2 cups ice cubes and blend on high 1–2 min., until smooth. Divide soup among 4 glasses or bowls and serve.
Tips
If desired, garnish the green gazpacho with a drizzle of olive oil and balsamic vinegar.
This recipe is
- Vegetarian
- Gluten-free
- Egg-free
- Wheat-free
Tags
- quick
- gluten free
- July August 2024
- take 5
- Five Ingredients
- fast
- Guiding Stars
- 15 minute
- Egg Free
- Fifteen Minutes
- 5 ingredient
- vegetarian
- Wheat Free