Cucumber Gazpacho
Cucumber Gazpacho is the ultimate refreshing dish for hot summer days, combining crisp cucumbers with creamy Greek yogurt for a tangy, chilled soup that’s both nutritious and delicious.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Ingredients
Scale
- 4 medium English cucumbers, peeled and sliced
- 1 cup Greek yogurt
- 3 tbsp extra-virgin olive oil
- 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
- In a blender, combine peeled cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and dill. Blend until smooth and creamy.
- Season with salt and pepper to taste; blend briefly to mix.
- Pour the mixture into a container and chill in the refrigerator for at least 2-3 hours.
- Once chilled, taste again and adjust seasoning if needed.
- Serve gazpacho in bowls garnished with scallions and a drizzle of olive oil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Find it online: https://histbee.com/cucumber-gazpacho/