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 vinegar
- 1/4 cup fresh dill
- 2 scallions, thinly sliced
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Peel and slice the cucumbers. Measure out the Greek yogurt, olive oil, lemon juice, vinegar, and fresh dill to have everything ready for blending.
- Blend Ingredients: Place the peeled cucumbers, Greek yogurt, olive oil, lemon juice, vinegar, and fresh dill in a blender. Blend until the mixture is completely smooth and creamy.
- Season: Taste the gazpacho and season with salt and pepper to your preference. Blend briefly again if needed to mix the seasoning well.
- Chill: Transfer the gazpacho to a container and refrigerate for at least 2 to 3 hours to allow flavors to meld and the soup to become fully chilled.
- Final Adjustments & Serve: After chilling, taste and adjust the seasoning by adding more salt, pepper, or lemon juice as desired. Serve the cucumber gazpacho garnished with thinly sliced scallions, a drizzle of olive oil, and optionally some chopped cucumber for extra texture and freshness.
Notes
- For extra creaminess, use full-fat Greek yogurt.
- English cucumbers are preferred for their mild flavor and fewer seeds.
- Adjust the acidity by varying lemon juice and vinegar amounts according to your taste.
- Gazpacho can be made a day ahead to enhance flavors.
- Serve chilled for the best refreshing experience especially in warm weather.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Low Fat
