Description
A refreshing and creamy cucumber gazpacho recipe perfect for hot days. This chilled Spanish-inspired soup combines English cucumbers, Greek yogurt, fresh dill, and a hint of lemon and red wine vinegar for a tangy twist. Ideal as a light appetizer or a cooling side dish.
Ingredients
Scale
Main Ingredients
- 4 medium English cucumbers, sliced
- 1/4 cup fresh dill, roughly chopped
- 2 scallions, thinly sliced (plus more for garnish)
- 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, and roughly chop the fresh dill. Measure out the Greek yogurt, olive oil, lemon juice, and red wine vinegar to have all components ready.
- Blend the Soup: Place the sliced cucumbers, Greek yogurt, 3 tablespoons of olive oil, lemon juice, red wine vinegar, and fresh dill into a blender. Blend until completely smooth and creamy. Season with salt and pepper to taste and blend briefly again to mix.
- Chill the Gazpacho: Transfer the blended soup into a container with a lid. Refrigerate for at least 2 to 3 hours to allow the flavors to meld and the soup to thicken slightly, resulting in a perfectly chilled gazpacho.
- Adjust and Garnish: After chilling, taste the soup and adjust seasoning as needed by adding more salt, pepper, or lemon juice. Ladle the gazpacho into serving bowls, garnish with sliced scallions, a drizzle of extra-virgin olive oil, and optional diced cucumber for added crunch.
Notes
- Use English cucumbers for a smoother texture with fewer seeds and thinner skin.
- Allowing the soup to chill for at least 2 hours enhances flavor melding and texture.
- Greek yogurt can be substituted with a dairy-free yogurt for a vegan option, though the diet classification will change.
- Garnish with fresh herbs like mint or basil for additional aroma and flavor variations.
- Adjust thickness by adding a splash of cold water or more yogurt before blending if desired.
