Ingredients
Base Ingredients
- 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
- 1/4 cup fresh dill
Garnish
- 2 scallions, thinly sliced
- Salt and pepper to taste
- Additional chopped cucumber (optional)
Instructions
- Prepare Ingredients: Peel and slice the cucumbers, and measure out the Greek yogurt, olive oil, lemon juice, and fresh dill.
- Blend Ingredients: Place the peeled cucumbers, Greek yogurt, 3 tablespoons of olive oil, fresh lemon juice, and fresh dill into a blender. Blend until the mixture is completely smooth and creamy. Season with salt and pepper to taste, blending briefly to combine.
- Chill Soup: Transfer the blended gazpacho to a container and refrigerate for at least 2 to 3 hours to allow flavors to meld and the soup to cool thoroughly.
- Adjust Seasoning: After chilling, taste the gazpacho and adjust the seasoning with additional salt, pepper, or lemon juice as desired for balance and brightness.
- Serve: Ladle the gazpacho into serving bowls. Garnish with thinly sliced scallions, a drizzle of extra olive oil, and if desired, sprinkle additional chopped cucumber for texture and presentation.
Notes
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- Ensure cucumbers are well peeled to avoid bitterness and improve texture.
- The gazpacho can be made up to one day ahead of serving to deepen flavors.
- Adjust lemon juice according to taste for desired tanginess.
- This soup is best served chilled; if needed, stir before serving as it may thicken when cold.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Gluten Free
