Chilled Cucumber Gazpacho with Fresh Dill and Greek Yogurt
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.
