Description
This refreshing Cucumber Gazpacho recipe is a creamy, chilled soup perfect for warm days. Made with fresh cucumbers, Greek yogurt, dill, and tangy lemon juice, it offers a light and healthy way to enjoy a cool appetizer or snack. The soup is blended until smooth and chilled to enhance flavors, then garnished with scallions and a drizzle of olive oil for extra freshness and crunch.
Ingredients
Scale
Soup 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 pepper to taste, adjusting as you blend to get the desired flavor.
- Chill the Gazpacho: Transfer the blended soup into a container, cover it, and refrigerate for at least 2 to 3 hours or until fully chilled. This chilling step allows the flavors to meld and the soup to thicken slightly, enhancing its texture and taste.
- Adjust and Garnish: After chilling, taste the soup and adjust the seasoning by adding more salt, pepper, or lemon juice as desired. Ladle the soup into serving bowls, then top each with sliced scallions, a drizzle of extra-virgin olive oil, and optionally some diced cucumber for extra crunch and freshness.
Notes
- For a thinner consistency, add a small amount of cold water or more lemon juice during blending.
- If you prefer a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- This soup can be prepared up to a day in advance and stored covered in the refrigerator.
- Use English cucumbers or other seedless cucumbers for the best texture and less bitterness.
- Adjust the acidity by balancing lemon juice and red wine vinegar to your preferred taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
