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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!
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Prep Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Soup
Cuisine American/Canadian
Servings 4
Calories 174 kcal

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

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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