Description

This refreshing Cucumber Gazpacho recipe offers a creamy, chilled soup perfect for hot days. Combining the coolness of English cucumbers, fresh dill, Greek yogurt, and a zesty hint of lemon and red wine vinegar, this no-cook soup is quick to prepare and packed with bright, clean flavors. It’s an easy and healthy appetizer or light meal that highlights fresh ingredients with minimal effort.

Ingredients

Scale

Soup Ingredients

4 medium English cucumbers, sliced
1/4 cup fresh dill, roughly chopped
2 scallions, thinly sliced (plus more for garnish)
1 cup Greek yogurt
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 tablespoons fresh lemon juice (plus extra to taste)
1 tablespoon red wine vinegar
Salt and pepper, to taste

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Instructions

Prepare the Ingredients: Slice the English 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. Having all ingredients ready makes blending easier and faster.
Blend the Soup: Add the sliced cucumbers, Greek yogurt, 3 tablespoons olive oil, lemon juice, red wine vinegar, and dill into a blender. Blend on high until the mixture is completely smooth and creamy. Season with salt and pepper to taste, blending briefly again to incorporate.
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 and the soup to thicken slightly, resulting in a more cohesive taste and texture.
Adjust and Garnish: After chilling, taste the soup and adjust seasoning as needed with more salt, pepper, or lemon juice. Ladle the gazpacho into serving bowls and garnish with extra thinly sliced scallions, a drizzle of extra-virgin olive oil, and optionally diced cucumber pieces for added crunch and freshness.

Notes

This no-cook soup is best served well chilled for an ultra-refreshing experience.
For a thinner consistency, you can add a splash of cold water or ice cubes when blending.
Use Greek yogurt for creaminess and protein; substitute with a plant-based yogurt to make it vegan.
Adjust the lemon juice and vinegar amounts to balance acidity to your taste.
Extra diced cucumber on top adds a nice texture contrast.