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Cucumber gazpacho

Prep Time:

20 mins

Cook Time:

10 mins


4 Servings



About the Recipe

Nutritious, delicious and refreshing summery bowl of soup!


  1. 1 medium yellow onion, chopped

  2. 2 garlic cloves, minced

  3. 2 roughly chopped English cucumbers (plus a few slices aside for garnishing)

  4. 3 packed cups fresh baby spinach

  5. 2 tbsp chopped fresh chives

  6. 1/2 cup chopped fresh parsley

  7. Juice of 1 lime

  8. 2 tbsp olive oil

  9. 1 cup plain greek yogurt

  10. Sea salt and cracked black pepper to taste

  11. Micro greens and roasted pine nuts to garnish


  1. Add 1 tbsp olive oil to pot and cook onion and garlic until soft and fragrant.

  2. Add cucumber and 2 cups of spinach and cook for 5 mins.

  3. Throw in chives, parsley, lime juice, salt and cracked black pepper and mix for a couple of mins then turn off the heat.

  4. Wait until cool then transfer ingredients to food processor with 1 cup plain yogurt and blitz until soft.

  5. Optional: Add some or all remaining spinach until desired green colour achieved.

  6. In a small pot, heat 1 tbsp olive oil. Add a handful of pine nuts. Toss a couple of times on high heat then remove from heat.

  7. Chill before servings. Top with all the delicious toppings you’ve set aside.

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