Description
Easy Tangy, creamy, cool & refreshing. Fresh and delicious and no cooking required! Serve well chilled.
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
- Step: Place peeled cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in blender.
- Step: Blend until completely smooth and creamy. Season with salt and pepper to taste.
- Step: Transfer the gazpacho to a container and place in refrigerator to cool for a minimum of 2-3 hours.
- Step: Once the gazpacho is fully chilled, taste and adjust the seasoning adding additional salt, pepper, and lemon juice, as needed.
- Step: Serve the gazpacho with sliced scallions and a drizzle of olive oil. If desired, sprinkle additional chopped cucumber as garnish.
Notes
For best flavor, taste again once soup is fully chilled and adjust seasonings with additional salt, pepper & lemon juice as needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soups
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 165 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: cucumber gazpacho, cold soup, Mediterranean, refreshing summer soup