Description
This refreshing Cucumber Gazpacho recipe features creamy Greek yogurt blended with crisp cucumbers, fresh dill, scallions, and a hint of lemon and red wine vinegar. Perfectly chilled to meld flavors, this light and cool soup is an ideal starter or light meal for warm days, delivering vibrant taste with a healthy balance of ingredients.
Ingredients
Scale
Main Ingredients
- 4 medium English cucumbers, sliced
- 1/4 cup fresh dill, roughly chopped
- 2 scallions, thinly sliced (plus more for garnish)
- 1 cup Greek yogurt
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 tbsp fresh lemon juice (plus extra to taste)
- 1 tbsp red wine vinegar
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Slice the cucumbers and scallions, and roughly chop the fresh dill. Measure out the Greek yogurt, olive oil, lemon juice, and red wine vinegar to have everything ready for blending.
- Blend the Soup: Add the sliced cucumbers, Greek yogurt, 3 tablespoons of olive oil, lemon juice, red wine vinegar, and fresh dill into a blender. Blend until completely smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Chill the Gazpacho: Transfer the blended soup into a covered container and refrigerate for at least 2-3 hours. This chilling step allows the flavors to meld beautifully and the soup to thicken slightly for a better texture.
- Adjust and Garnish: After chilling, taste the soup and adjust seasoning as needed with additional salt, pepper, or lemon juice. Ladle into individual serving bowls, and garnish with extra sliced scallions, a drizzle of extra-virgin olive oil, and optionally some diced cucumber for a fresh crunch.
Notes
- For best flavor, use English cucumbers as they have a milder taste and thinner skin.
- The soup thickens slightly as it chills; if too thick, thin with a little cold water or more lemon juice before serving.
- Garnishing with extra scallions and diced cucumber adds pleasing texture contrast.
- This gazpacho is best served cold and consumed within 2 days for maximum freshness.
- You can substitute Greek yogurt with a dairy-free alternative to make it vegan, though the texture and flavor will vary slightly.