Cucumber and Greek Yogurt Gazpacho

Who says soup is only for winter? This Cucumber and Greek Yogurt Gazpacho recipe is tangy, creamy, cool, and refreshing. It tastes so fresh and delicious and best of all, no cooking is needed.

Make up a batch and store in your fridge as part of your weekly meal prep or serve this tasty dish for a summer party. It makes a great starter course! When serving as an appetizer, I like to serve half-portions garnished with a slice of cucumber on the edge of the cup/bowl.

Refreshing Cucumber and Greek Yogurt Gazpacho

Prep time: 10 minutes
Chilling time: 2-3 hours
Serves: 4

Ingredients:

4 medium English cucumbers, sliced
1 c. Greek yogurt
3 T. extra-virgin olive oil, plus extra for drizzling
2 T. fresh lemon juice
1 T. red wine vinegar
1/4 c. fresh dill
2 scallions, thinly sliced
Sea salt and black pepper to taste

Directions:

Place cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in blender.

Blend until completely smooth and creamy. 

Season with salt and pepper to taste.

Transfer the gazpacho to a container and place in 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.

I like to serve this with a toasted slice of a baguette or a piece of Naan bread. It makes for a light but filling meal if using full servings.

Tip: For best flavor, taste again once soup is fully chilled and adjust seasonings with additional salt, pepper & lemon juice as needed.

Refreshing Cucumber & Greek Yogurt Gazpacho

This Cucumber and Greek Yogurt Gazpacho recipe is tangy, creamy, cool, and refreshing. It tastes so fresh and delicious and best of all, no cooking is needed.

Make up a batch and store in your fridge as part of your weekly meal prep or serve this tasty dish for a summer party. It makes a great starter course!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chilling Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Soup

Cuisine American/Canadian

Servings 4

Calories 174 kcal

Ingredients

  

1x2x3x

• 4 medium English cucumbers sliced
• 1 c. Greek yogurt
• 3 T. extra-virgin olive oil plus extra for drizzling
• 2 T. fresh lemon juice
• 1 T. red wine vinegar
• 1/4 c.

  fresh dill


• 2 scallions thinly sliced
• Sea salt and black pepper to taste

Instructions

 

• Place cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in blender.
• Blend until completely smooth and creamy.
• Season with salt and pepper to taste.
• Transfer the gazpacho to a container and place in 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.
• Enjoy!

Notes

For best flavor, taste again once soup is fully chilled and adjust seasonings with additional salt, pepper & lemon juice as needed.

Nutrition

Calories: 174kcalCarbohydrates: 14gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 3mgSodium: 27mgPotassium: 559mgFiber: 2gSugar: 7gVitamin A: 604IUVitamin C: 15mgCalcium: 115mgIron: 1mg

Keyword cucumber, yogurt

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