Description
Cucumber Gazpacho is a refreshing, chilled summer soup made with crisp cucumbers, creamy Greek yogurt, tangy lemon juice, and fragrant fresh dill. Perfect for hot days, this Mediterranean-inspired soup is blended smooth, then chilled for a cool, creamy, and healthy appetizer or light lunch.
Ingredients
Main Ingredients
- 4 medium English cucumbers, sliced
- 1 cup Greek yogurt
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1/4 cup fresh dill
For Serving
- 2 scallions, thinly sliced
- Salt and pepper, to taste
Instructions
- Blend the Ingredients: Place the sliced cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in a blender. Blend until the mixture is completely smooth and creamy.
- Season: Add salt and pepper to taste, blending briefly or stirring to combine thoroughly.
- Chill: Transfer the gazpacho to a container and refrigerate for at least 2-3 hours until very cold and the flavors meld.
- Final Adjustment: Once fully chilled, taste the gazpacho again. Adjust seasoning by adding more salt, pepper, or lemon juice if needed for brightness and balance.
- Serve: Ladle the chilled gazpacho into bowls. Garnish with sliced scallions, a drizzle of extra olive oil, and additional chopped cucumber if desired.
Notes
- For best flavor, only make final seasoning adjustments after the soup is completely chilled.
- This soup can be made a day ahead for deeper flavor.
- Use cold ingredients to speed up chilling time.
- For a thinner consistency, add a splash of cold water when blending.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 120
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
