Description
This refreshing Cucumber Gazpacho is a perfect chilled soup for hot days, blending cool cucumbers with creamy Greek yogurt and fresh herbs for a deliciously light appetizer.
Ingredients
Scale
- 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
- 2 scallions
- thinly sliced
- salt and pepper
Instructions
- In a blender, combine the sliced cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, dill, and scallions.
- Blend until smooth, then season with salt and pepper to taste.
- Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
- Serve cold, drizzled with extra olive oil if desired.
Notes
For added flavor, consider garnishing with a few cucumber slices or extra dill on top before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Cucumber Gazpacho, chilled soup, summer recipe, refreshing appetizer