Description
A refreshing and creamy cucumber gazpacho made with Greek yogurt, fresh dill, and a hint of lemon juice. This chilled soup is perfect for warm days, offering a light yet flavorful dish that’s quick to prepare and easy to enjoy.
Ingredients
Main Ingredients
- 4 medium English cucumbers, peeled and 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
- 2 scallions, thinly sliced
- Salt and pepper, to taste
Instructions
- Combine Ingredients: Place peeled cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill into a blender.
- Blend Smooth: Blend all ingredients until the mixture becomes completely smooth and creamy. Season with salt and pepper to your taste.
- Chill: Transfer the blended gazpacho to a container and refrigerate for at least 2-3 hours to allow the flavors to meld and the soup to fully chill.
- Adjust Seasoning: After chilling, taste the gazpacho and adjust seasoning by adding additional salt, pepper, or lemon juice if desired.
- Serve: Serve the chilled gazpacho garnished with sliced scallions and a drizzle of extra olive oil. Optionally, sprinkle with additional chopped cucumber for extra texture and freshness.
Notes
- English cucumbers are recommended for their thin skin and fewer seeds, providing a smoother texture.
- You can adjust the consistency by adding a splash of cold water if the gazpacho is too thick.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- Chilling the gazpacho is essential to enhance the flavors and make it refreshing.
- Feel free to add a touch of fresh garlic or jalapeño for a mild kick.
