Cucumber Gazpacho Recipe
Introduction
This refreshing cucumber gazpacho is a cool and creamy soup perfect for warm days. Made with Greek yogurt and fresh dill, it offers a light and tangy flavor that’s both satisfying and easy to prepare.
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
- Step 1: In a blender, combine the peeled cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill. Blend until smooth.
- Step 2: Season the mixture with salt and pepper to taste.
- Step 3: Transfer the gazpacho to a container and chill in the refrigerator for at least 2-3 hours to let the flavors meld.
- Step 4: Before serving, adjust the seasoning if needed and garnish with the thinly sliced scallions. Drizzle with a little extra olive oil if desired.
Tips & Variations
- For an extra cooling touch, add a small peeled cucumber or a handful of fresh mint while blending.
- If you prefer a thinner consistency, stir in a splash of cold water or ice cubes before chilling.
- Swap scallions for finely chopped chives or fresh basil for a different herbal note.
Storage
Store the gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and it is best enjoyed chilled. Avoid freezing as it may change the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, regular cucumbers will work fine. Just make sure to peel them and remove the seeds if they are large or bitter.
Is it possible to make this recipe dairy-free?
Absolutely. Substitute Greek yogurt with a plant-based yogurt such as coconut or almond yogurt to keep it creamy and dairy-free.
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Cucumber Gazpacho Recipe
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This refreshing Cucumber Gazpacho is a chilled soup perfect for warm days, combining crisp cucumbers with creamy Greek yogurt and fresh herbs for a light and healthy appetizer.
Ingredients
Soup 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
- Blend Ingredients: In a blender, combine the peeled cucumbers, Greek yogurt, 3 tablespoons of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and fresh dill. Blend everything until the mixture becomes smooth and creamy.
- Season: Taste the soup and season it with salt and pepper accordingly, adjusting to your preference.
- Chill: Transfer the blended gazpacho to a container, cover, and refrigerate for at least 2 to 3 hours to allow the flavors to meld and the soup to chill thoroughly.
- Garnish and Serve: Before serving, give the soup a taste and adjust the seasoning if needed. Garnish with the thinly sliced scallions and drizzle with a little extra virgin olive oil for added flavor and presentation.
Notes
- Using English cucumbers helps keep the soup less bitter due to their thin skin and fewer seeds.
- Chilling the soup well is important to enhance its refreshing qualities.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- You can add a few ice cubes during blending for an extra chilled texture.
- Adjust acidity by modifying lemon juice and vinegar quantities based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Keywords: Cucumber Gazpacho, Chilled Soup, Summer Soup, Healthy Appetizer, Greek Yogurt Soup
