Description
A refreshing summer soup made with cucumbers, Greek yogurt, and herbs, perfect for hot weather.
Ingredients
Scale
- 4 medium English cucumbers, 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 to taste
Instructions
- Place cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in a blender.
- Blend until completely smooth and creamy. Season with salt and pepper to taste.
- Transfer the gazpacho to a container and place in the refrigerator to cool for a minimum of 2-3 hours.
- Once the gazpacho is fully chilled, taste and adjust the seasoning, adding additional salt, pepper, and lemon juice as needed.
- Serve the gazpacho with sliced scallions and a drizzle of olive oil. If desired, sprinkle additional chopped cucumber as garnish.
Notes
- This dish is best served cold.
- Can be garnished with a variety of herbs or additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Cucumber Gazpacho, Summer Soup, Cold Soup, Healthy Recipe