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Cucumber Gazpacho Recipe

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★★★★★

4.5 from 65 reviews

A refreshing and creamy Cucumber Gazpacho that combines peeled English cucumbers with Greek yogurt, fresh dill, and a hint of lemon for a light, chilled soup perfect for warm days.

Ingredients

Scale

Gazpacho Base

  • 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
  • Salt and pepper to taste

Garnish

  • 2 scallions, thinly sliced
  • Optional: additional chopped cucumber

Instructions

  1. Combine Ingredients: Place peeled cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in a blender.
  2. Blend: Blend until completely smooth and creamy, then season with salt and pepper to taste.
  3. Chill: Transfer the gazpacho to a container and refrigerate for at least 2-3 hours to allow flavors to meld and the soup to cool thoroughly.
  4. Adjust Seasoning: Once chilled, taste and adjust seasoning by adding additional salt, pepper, or lemon juice as needed.
  5. Serve: Serve the gazpacho garnished with sliced scallions, a drizzle of olive oil, and optionally sprinkle with extra chopped cucumber for added texture and freshness.

Notes

  • Use English cucumbers for their mild flavor and thin skin, which reduces the need for peeling though this recipe calls for peeling for extra smoothness.
  • Chilling the soup is essential to developing its refreshing taste.
  • Greek yogurt adds creaminess and a protein boost, but you can substitute with a plant-based yogurt for a vegan adaptation.
  • Adjust the amount of lemon juice and vinegar depending on your preferred acidity level.
  • This gazpacho is best served cold and consumed within 2 days for optimal freshness.

Keywords: Cucumber Gazpacho, Chilled Soup, Summer Soup, Greek Yogurt Soup, Healthy Soup

Find it online: https://reemcook.com/cucumber-gazpacho-recipe/