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
Scale
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
