Description
This refreshing Cucumber Gazpacho recipe combines crisp English cucumbers with creamy Greek yogurt and fresh dill for a chilled, vibrant soup perfect for warm days. Blended smooth and seasoned with lemon juice, olive oil, and red wine vinegar, it offers a light, tangy flavor that’s both healthy and delicious.
Ingredients
Scale
Vegetables
- 4 medium English cucumbers, sliced
- 2 scallions, thinly sliced (plus more for garnish)
- 1/4 cup fresh dill, roughly chopped
Dressing & Seasonings
- 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 thinly. Roughly chop the fresh dill. Measure out the Greek yogurt, olive oil, lemon juice, and red wine vinegar so everything is ready to blend.
- Blend the Soup: In a blender, combine the sliced cucumbers, Greek yogurt, 3 tablespoons of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and chopped dill. Blend the mixture until it is completely smooth and creamy. Taste and season with salt and pepper according to preference.
- Chill the Gazpacho: Transfer the blended cucumber soup into an airtight container. Cover and refrigerate for at least 2-3 hours, allowing the flavors to meld together and the texture to thicken slightly for a refreshing chilled soup.
- Adjust and Garnish: After chilling, taste the gazpacho once more and adjust seasoning by adding more salt, pepper, or lemon juice if desired. Ladle the soup into serving bowls and garnish each with additional sliced scallions and a drizzle of extra-virgin olive oil. Optionally, add diced cucumber for an extra crunch.
Notes
- Use English cucumbers for a less bitter, seedless cucumber ideal for blending.
- Chilling the soup enhances the flavors and thickens the texture.
- Adjust the lemon juice and olive oil based on your taste preference for acidity and richness.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- This soup can be stored refrigerated for up to 2 days; stir well before serving.
