Description
A refreshing and creamy cucumber gazpacho perfect for hot summer days, blending peeled cucumbers with Greek yogurt, fresh herbs, and a splash of lemon and vinegar, served chilled for maximum coolness.
Ingredients
Scale
Main Ingredients
- 3 cups Cucumbers (Peeled and chopped)
- 1 cup Greek Yogurt (Can substitute with sour cream)
- 2 tablespoons Extra-Virgin Olive Oil (Using high-quality olive oil is recommended)
- 1 tablespoon Fresh Lemon Juice (Opt for freshly squeezed)
- 2 tablespoons Red Wine Vinegar (White wine vinegar can be substituted)
- 2 tablespoons Fresh Dill (Can substitute with basil or cilantro)
- 2 tablespoons Scallions (Adjust according to taste)
- to taste Salt and Pepper (Season gradually to taste)
Garnish
- 2 tablespoons Sliced Scallions
- 1 cup Diced Cucumber (Optional)
- to taste Drizzle of Olive Oil
Instructions
- Prepare Ingredients: Peel the cucumbers and chop them into chunks to ensure smooth blending.
- Blend the Soup: In a blender, combine the peeled cucumbers, Greek yogurt, extra-virgin olive oil, fresh lemon juice, red wine vinegar, and fresh dill. Blend until the mixture is smooth and creamy.
- Season the Gazpacho: Taste the blended soup and gradually add salt and pepper to enhance all the fresh, refreshing flavors.
- Chill: Pour the gazpacho into a container and refrigerate for at least 2-3 hours to allow the flavors to meld and the soup to become wonderfully cool.
- Final Touches and Serve: Once chilled, stir the soup and taste for any final seasoning adjustments. Ladle into bowls and garnish with sliced scallions, a drizzle of olive oil, and optional diced cucumber for added texture and freshness.
Notes
- Use high-quality extra-virgin olive oil for the best flavor.
- Fresh lemon juice is preferred over bottled for optimal taste.
- Red wine vinegar can be substituted with white wine vinegar if desired.
- For herb variation, substitute dill with basil or cilantro.
- Adjust scallion quantities based on personal taste preferences.
- For a dairy-free version, substitute Greek yogurt with sour cream alternatives or a vegan yogurt.
- Optional diced cucumber garnish adds a pleasant crunch.
- Make sure to refrigerate the soup adequately—it’s best served very cold.
