Ingredients
Vegetables & Herbs
- 4 medium English cucumbers, sliced
- 1/4 cup fresh dill
- 2 scallions, thinly sliced (plus more for garnish)
Dairy
- 1 cup Greek yogurt
Liquids & Condiments
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 tbsp fresh lemon juice (plus extra to taste)
- 1 tbsp red wine vinegar
Seasonings
- 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.
- Blend the Soup: Add the sliced cucumbers, Greek yogurt, 3 tablespoons olive oil, lemon juice, red wine vinegar, and dill into the blender. Blend until completely smooth and creamy. Season with salt and pepper to taste.
- Chill the Gazpacho: Transfer the blended soup into a container. Cover and refrigerate for at least 2-3 hours, or until fully chilled. This allows flavors to meld and the soup to thicken slightly.
- Adjust and Garnish: Once chilled, taste the soup and adjust the seasoning with more salt, pepper, and lemon juice as needed. Ladle into serving bowls and top each with sliced scallions, a drizzle of extra-virgin olive oil, and if desired, diced cucumber for extra crunch.
Notes
- Gazpacho flavor intensifies after chilling, so always taste and season again before serving.
- Use seedless English cucumbers for a smoother soup texture.
- Add extra fresh dill or substitute with mint for a different herbal note.
- Serve cold, straight from the fridge; do not heat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side-dishes
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 125
- Sugar: 5g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 6mg