Description
This refreshing Cucumber Gazpacho is the perfect antidote to a hot summer day. Combining crisp garden-fresh cucumbers with creamy Greek yogurt, this cold soup offers a velvety, luxurious texture that is both hydrating and satisfying. It is a naturally gluten-free and vegetarian dish that requires no stove time, making it the ultimate quick lunch or an elegant, cooling starter for your next backyard gathering. The balance of fresh dill and zesty lemon ensures a vibrant, restaurant-quality appetizer that is incredibly easy to prepare.
Ingredients
4 medium English cucumbers, peeled and sliced
1 cup plain Greek yogurt
3 tbsp extra-virgin olive oil, plus extra for serving
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1/4 cup fresh dill, roughly chopped
2 scallions, thinly sliced
Sea salt and cracked black pepper to taste
Instructions
Place the peeled, sliced cucumbers into a high-powered blender.
Add the Greek yogurt, extra-virgin olive oil, lemon juice, non-alcoholic apple cider vinegar, and fresh dill.
Blend on high speed until the mixture reaches a smooth, creamy consistency.
Add a splash of cold filtered water if a thinner consistency is desired.
Season with sea salt and black pepper to taste, then pulse briefly to incorporate.
Transfer to the refrigerator and chill for at least 3 hours before serving.
Notes
Serve chilled with a drizzle of extra-virgin olive oil and a few extra sprigs of dill. Store in an airtight container in the refrigerator for up to 2 days. The flavors improve after marinating in the fridge for a few hours.
- Prep Time: 10
- Category: Appetizers
- Method: Blending
- Cuisine: Mediterranean