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#ColdFront: Cucumber Mint Gazpacho with Lemon

The term ‘Gazpacho’ need not be off-putting if you’re unfamiliar with the name.  It merely refers to a cold soup.

Preparing a meal often encompasses lots of chopping, pots clanging, heated ‘dialogues’ between the grains, the veggies, the pans, not to mention the cook; and the result yes, an acceptable meal for sure but also heaps of washing up!

A cold meal brings about questioning glances, disapproval.  However, if you are one of those willing to explore new ideas while enjoying your meal being on the low calorie side, you ought to try this, especially if it is a hot summer’s day.

This was a revelation to me too.  A fulfilling meal, that too, cold with no added oil or salt sounded impossible.


Cucumber – 1 cut lengthwise, deseeded and roughly chopped
Yellow or orange pepper – 1 deseeded and roughly chopped
Avocado – 1 small roughly chopped
Garlic cloves – 3
Spring onion – small bunch sliced roughly
Fresh mint – 30 g (approximately 2 cups of cleaned mint leaves)
Greek yogurt – 3/4 cup (or low fat natural yogurt)
Lemon juice – 1 & 1/2 tablespoons (use as per taste)
Green chili sauce – 2 teaspoons (adjust to tolerance)


Roughly chop the deseeded cucumber, yellow/orange pepper.
Roughly chop the ripe avocado flesh.  Crush the garlic cloves.
Slice the spring onions, wash the fresh mint leaves.
Add all the above to a food processor with chilli sauce, half the yogurt and blitz to a smooth paste.
Add lemon juice, blitz again. Taste and add additional chilli sauce or lemon juice if needed.
Add water if you prefer a thinner consistency.
Chill for at least 2 hrs.
Once chilled, garnish with the remaining yogurt, a sprig of mint and serve very chilled.  Ice cubes too can be added while serving.


If served as a main, it serves 2.  If served as an appetizer, serves 4.
This can be prepared ahead and stored in the fridge and used the next day with added garnishes while serving.



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