Description
This refreshing Cucumber Gazpacho is a chilled soup perfect for warm weather. Made with crisp English cucumbers, creamy Greek yogurt, fresh dill, and vibrant seasonings, it offers a smooth and cooling taste packed with bright flavors. Simply blended and chilled, this no-cook recipe is quick to prepare and wonderfully light.
Ingredients
Scale
Vegetables and Herbs
- 4 medium English cucumbers, sliced
- 1/4 cup fresh dill, roughly chopped
- 2 scallions, thinly sliced (plus more for garnish)
Dressing and Seasoning
- 1 cup Greek yogurt
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons fresh lemon juice, plus extra to taste
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
Instructions
- Prepare 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 Soup: Combine the sliced cucumbers, Greek yogurt, 3 tablespoons of olive oil, lemon juice, red wine vinegar, and dill into a blender. Blend the mixture until it’s completely smooth and creamy. Add salt and pepper to taste, blending briefly again if needed.
- Chill the Soup: Transfer the blended mixture into a container. Cover it and refrigerate for at least 2 to 3 hours. This chilling step allows the flavors to meld beautifully and the soup to thicken slightly for a better texture.
- Adjust Seasoning and Serve: After chilling, taste the gazpacho and adjust the seasoning with additional salt, pepper, or lemon juice as desired. Ladle the chilled soup into serving bowls, garnish each with additional sliced scallions, a drizzle of extra-virgin olive oil, and optionally, diced cucumber for added crunch.
Notes
- Use English cucumbers for their thin skin and fewer seeds, resulting in a smoother soup texture.
- Greek yogurt adds creaminess and a bit of tang; substitute with vegan yogurt for a dairy-free version.
- Adjust the thickness by adding a little cold water if the soup is too thick after blending.
- Make the gazpacho a few hours ahead to deepen the flavors and chill thoroughly.
- For a spicier kick, add a pinch of cayenne pepper or a few drops of hot sauce during blending.
