Description
Cucumber Gazpacho is a refreshing, no-cook soup that embodies the essence of summer. This vibrant dish combines the crispness of fresh cucumbers with creamy Greek yogurt, enhanced by zesty lemon and aromatic dill. Ideal for warm days, it serves as a delightful appetizer or light meal, perfect for picnics, barbecues, or casual gatherings.
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
- Salt and pepper to taste
- 2 scallions (for garnish)
Instructions
- Blend cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and dill until smooth.
- Season with salt and pepper to taste.
- Transfer to a container and refrigerate for at least 2-3 hours.
- Before serving, taste and adjust seasoning if necessary.
- Serve chilled with sliced scallions on top and a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Soup
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg