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Healthy Cold High-Protein Gazpacho Recipe Easy Homemade Cucumber and Roasted Red Pepper Soup

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A refreshing, high-protein cold gazpacho made with roasted red peppers, cucumber, chickpeas, and Greek yogurt. Perfect for light lunches or hot summer days, this easy homemade soup is packed with flavor and nutrition.

Ingredients

Scale
  • 3 large roasted red peppers (about 1½ cups, peeled and seeded)
  • 1 large cucumber, peeled and chopped (about 1 cup)
  • 1 cup canned chickpeas, drained and rinsed
  • ½ cup plain Greek yogurt (full-fat or low-fat)
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: chopped fresh parsley or basil, drizzle of extra virgin olive oil, toasted pumpkin seeds or chopped almonds

Instructions

  1. Preheat oven to 450°F (230°C). Place whole red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until skins are charred and blistered.
  2. Remove peppers from oven and place in a bowl covered with plastic wrap or a clean towel to steam for 10 minutes.
  3. Peel off charred skin, remove seeds and stems, roughly chop peppers (about 1½ cups).
  4. Peel and chop cucumber into chunks. Mince garlic finely.
  5. In a blender, combine roasted peppers, cucumber, chickpeas, Greek yogurt, minced garlic, olive oil, lemon juice, and smoked paprika. Blend on high until smooth and creamy. Add cold water or vegetable broth if too thick.
  6. Taste and season with salt and freshly ground black pepper. Blend briefly again to mix.
  7. Transfer gazpacho to a container and refrigerate for at least 1 hour before serving.
  8. Ladle into bowls, drizzle with olive oil, and garnish with fresh herbs or seeds.

Notes

If using a less powerful blender, pulse in batches to avoid overheating. Chill the soup for at least 1 hour for best flavor. Jarred roasted peppers can be used as a time saver but drain well. For vegan version, substitute Greek yogurt with coconut or cashew yogurt. Add a splash of water or broth if soup is too thick after blending. Store leftovers in airtight container in fridge up to 3 days; stir before serving and add water if thickened. Soup freezes well; thaw overnight and blend briefly before serving.

Nutrition

Keywords: gazpacho, cold soup, high-protein, roasted red pepper, cucumber, healthy, summer recipe, easy soup, vegetarian, gluten-free

Find it online: https://sweetstirring.com/healthy-cold-high-protein-gazpacho-recipe-easy-homemade-cucumber-and-roasted-red-pepper-soup/