Description

This refreshing Cucumber Gazpacho recipe is a creamy, chilled soup perfect for warm days. Made with crisp English cucumbers, fresh dill, scallions, Greek yogurt, and zesty lemon juice, it offers a light yet flavorful dish that comes together quickly with blending and chilling. Ideal as a starter or light meal, this soup combines cool textures and bright flavors in every spoonful.

Ingredients

Scale

Vegetables and Herbs

4 medium English cucumbers, sliced
1/4 cup fresh dill, roughly chopped
2 scallions, thinly sliced (plus extra for garnish)

Dairy

1 cup Greek yogurt

Liquids and Oils

3 tbsp extra-virgin olive oil, plus extra for drizzling
2 tbsp fresh lemon juice, plus extra to taste
1 tbsp red wine vinegar

Seasoning

Salt and pepper, to taste

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Instructions

Prepare the Ingredients: Slice the cucumbers and scallions thinly. Roughly chop the fresh dill. Measure out the Greek yogurt, extra-virgin olive oil, fresh lemon juice, and red wine vinegar to have all components ready for blending.
Blend the Soup: In a blender, combine the sliced cucumbers, Greek yogurt, 3 tablespoons of extra-virgin olive oil, lemon juice, red wine vinegar, and chopped dill. Blend the mixture until it becomes completely smooth and creamy. Taste and season the blended soup with salt and pepper according to preference.
Chill the Gazpacho: Transfer the blended soup into a covered container and refrigerate for at least 2 to 3 hours. Chilling allows the flavors to meld together and the soup to thicken slightly, enhancing its refreshing quality.
Adjust and Garnish: After chilling, taste the soup again and adjust the seasoning by adding more salt, pepper, or lemon juice if needed. Serve the soup by ladling into bowls and garnish with sliced scallions, a drizzle of extra-virgin olive oil, and optionally, some diced cucumber for extra texture and crunch.

Notes

For a thinner consistency, add a little cold water or more lemon juice before blending.
This soup is best served well-chilled to maximize its refreshing qualities.
Use English cucumbers for their mild flavor and fewer seeds compared to regular cucumbers.
Leftovers can be stored in the refrigerator for up to 2 days.
For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.