A delightful chilled soup perfect for warm days, combining fresh cucumbers and herbs for a refreshing taste.
Prepare the cucumbers by rinsing them, cutting off the ends, and chopping them into cubes.
Peeling the cucumbers can make the soup smoother, but leaving the skin on adds nutrients.
Place the cucumber cubes into a food processor.
Ensure the processor is clean and dry for the best results.
Add the parsley, onion, yogurt, salt, hot sauce, olive oil, and lemon juice to the processor.
Chop the parsley and onion roughly to help them blend evenly.
Blend the mixture until it reaches a smooth but slightly textured consistency.
Pause and scrape down the sides of the processor to ensure even blending.
Transfer the soup to a bowl, cover, and chill in the refrigerator for at least 2 hours.
Chilling allows the flavors to meld together for a more harmonious taste.
Before serving, taste the soup and adjust the seasoning if needed.
A pinch of salt or a dash of lemon juice can brighten the flavors.
Serve the gazpacho in bowls, garnished with chopped spring onion.
Add a drizzle of olive oil or a sprinkle of herbs for an elegant touch.
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