Ingredients
Method
- Add the chopped cucumbers, Greek yogurt, parsley, mint, green onions, and garlic to a blender or food processor.
- Pour in the olive oil, white wine vinegar, salt, and black pepper.
- Add the cold water and blend until smooth. Adjust the amount of water for your desired consistency.
- Taste and adjust seasoning as needed, adding more salt or pepper to suit your preference.
- Refrigerate the gazpacho for at least 30 minutes to chill and allow the flavors to meld.
- Serve cold in bowls or cups. If desired, add a couple of ice cubes to keep it extra refreshing.
- Garnish with fresh parsley or mint leaves before serving.
Notes
For a creamier texture, add an extra dollop of Greek yogurt. You can also substitute parsley with cilantro for a different flavor profile.