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Ingredients
- 1/3 bunch of cilantro
- 3 cloves of garlic
- 1 small red onion
- 1/2 small white onion
- 1 Tbl of white vinegar
- Juice of 1 lime
- 1 Tbl Island Time
- 2 tsp of salt or to your liking
- 1/2 cup of greek yogurt
Cool, Crisp, and Built for Summer
This gazpacho is everything you want on a hot day—cool, refreshing, and packed with bright, clean flavor.
Blended with fresh vegetables and finished with Island Time, it brings a citrusy, slightly spicy kick that keeps every bite light but interesting.
Preparation:
- Peel and halve the cucumbers. Working in batches, blend half of the cucumbers until smooth and pour into a large bowl.
- Blend the remaining cucumbers along with cilantro, garlic, red onion, and white onion until smooth. Add to the bowl and stir to combine.
- Add remaining ingredients (except salt and yogurt) and mix well.
- Whisk in the Greek yogurt until fully incorporated.
- Season with salt to taste.
- Chill for at least 30 minutes before serving.
Pro Tip:
Chill the soup longer if you have time—an hour or more really helps the flavors come together and intensify.
Make It Your Own:
- Skip the yogurt for a dairy-free version
- Add a splash of vinegar for extra brightness
- Toss in diced vegetables for texture
- Drizzle with olive oil before serving
What To Serve With It:
Serve cold with crusty bread, grilled shrimp, or as a light starter alongside any summer meal.