Cool, creamy, and incredibly refreshing, this Cucumber Gazpacho is the perfect dish for hot summer days. Made with fresh cucumbers, tangy Greek yogurt, and a hint of dill, it’s a light and flavorful soup that comes together effortlessly. Serve it as a starter or a light lunch, and enjoy the refreshing taste of summer in every spoonful.
I remember the first time I made this Cucumber Gazpacho; it was during a particularly hot summer when the idea of turning on the stove seemed unbearable. I was searching for something that was not only easy to prepare but also refreshing and light. This recipe was a game-changer! The combination of crisp cucumbers, creamy yogurt, and fragrant dill was just what I needed. It quickly became a go-to in my summer recipe rotation, perfect for enjoying on the patio with a chilled glass of wine.
Why This Cucumber Gazpacho is a Summer Must-Have
- Quick and Easy Preparation: This gazpacho comes together in just a few minutes using a blender, with minimal effort required.
- Light and Refreshing: The crisp cucumbers and tangy yogurt create a perfectly balanced, cooling soup that’s ideal for hot days.
- Nutrient-Packed: With ingredients like Greek yogurt, cucumbers, and fresh dill, this soup is as nutritious as it is delicious.
- Make-Ahead Convenience: Prepare this gazpacho ahead of time and let it chill in the fridge for a few hours to develop its flavors, making it a stress-free dish for entertaining.
Ingredients:
- 4 medium English cucumbers, sliced
- 240g (1 cup) Greek yogurt
- 45ml (3 tbsp) extra-virgin olive oil, plus extra for drizzling
- 30ml (2 tbsp) fresh lemon juice
- 15ml (1 tbsp) red wine vinegar
- 15g (¼ cup) fresh dill
- 2 scallions, thinly sliced
- Salt and pepper, to taste
Directions:
- Blend the Ingredients: In a blender, combine the sliced cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill. Blend the mixture until it’s completely smooth and creamy.
- Season to Taste: Once blended, season the gazpacho with salt and pepper to taste. Adjust the seasoning as needed.
- Chill the Gazpacho: Transfer the gazpacho to an airtight container and refrigerate for at least 2-3 hours, allowing it to fully chill and the flavors to meld together.
- Final Adjustments: After chilling, taste the gazpacho and adjust the seasoning by adding more salt, pepper, or lemon juice if desired.
- Serve: Pour the chilled gazpacho into bowls and garnish with sliced scallions, a drizzle of olive oil, and additional chopped cucumber if desired. Serve immediately and enjoy the refreshing taste!
Notes:
- Storage: Leftover gazpacho can be stored in the refrigerator for up to 2 days. Be sure to give it a good stir before serving again.
- Customizations: Add a hint of garlic or a splash of hot sauce for a little kick, or swap out the dill for basil or mint for a different flavor profile.
