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White Gazpacho

Featured in the Honolulu Star-Bulletin on April 12, 2006.



White Gazpacho

  • 1 European cucumber (about 1 pound) peeled, seeded, and coarsely chopped
  • 2 cups plain nonfat yogurt
  • 2 tablespoons lemon juice
  • 1 clove garlic peeled
  • 2 cups low sodium chicken broth
  • 2 tablespoons minced cilantro (Chinese parsley)
  • 2 tablespoons sliced green onion


  • Thinly sliced cucumbers
  • Thinly slivered green onion tops


In a blender or food processor, whirl cucumber, yogurt, lemon juice and garlic until smooth (if mixture gets too thick during processing, add 1/2 cup of the broth in the blender or processor). Pour the pureed mixture into a 2 quart container and stir in broth. Cover and refrigerate until cold (about 2 hours or over night). Stir in cilantro and green onions. Pour mixture into a non metal serving bowl or pitcher. To serve, ladle or pour into bowls or glasses and garnish with cucumbers and green onions. Makes about 4 servings.

Approximate nutrient analysis per serving:
90 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 370 mg sodium, 14 g carbohydrate, less than 1 g fiber, 13 g sugar, 9 g protein


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