Creamy Cucumber Avocado Gazpacho with Greek Yogurt
This creamy gazpacho is perfectly smooth with a refreshing taste. This could pair well with almost any summer meal.
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Equipment
- Blender or food processor
Ingredients
- 1½ cup 2% plain Greek yogurt
- 1 medium avocado peeled, seeded.
- 8 cherry tomatoes
- 1 cucumber sliced
- 2 9-inch celery stalks sliced
- 1 small green bell pepper
- 1 2-inch jalapeño seeded
- ¼ cup chopped parsley
- 5 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1½ teaspoons sea slat
- ¼ teaspoon black pepper
Instructions
- Add all ingredients to a blender and blend until creamy.
- Pour into your single serve cups and keep in the fridge until ready to serve.
- Top with a few slices of cucumber, avocado, and parsley to elevate your dish.
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