Description
Are you ready to beat the summer heat with a refreshing and nutritious chilled soup? Look no further than this delicious Cucumber & Greek Yogurt Gazpacho recipe! Bursting with flavors, this gazpacho is the perfect balance of tangy and creamy, making it a go-to option for a light and cooling meal.
Ingredients
4 medium English cucumbers, sliced
1 c. Greek yogurt
3 T. extra-virgin olive oil, plus extra for drizzling
2 T. fresh lemon juice
1 T. red wine vinegar
1/4 c. fresh dill
2 scallions, thinly sliced
Sea salt and black pepper to taste
Instructions
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Place cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in blender.
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Blend until completely smooth and creamy.
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Season with salt and pepper to taste.
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Transfer the gazpacho to a container and place in refrigerator to cool for a minimum of 2-3 hours.
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Once the gazpacho is fully chilled, taste and adjust the seasoning adding additional salt, pepper, and lemon juice, as needed.
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Serve the gazpacho with sliced scallions and a drizzle of olive oil. If desired, sprinkle additional chopped cucumber as garnish.
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Enjoy!
- Prep Time: 10 minutes
- Cook Time: 2 hours cooling time