Description
This Creamy Cucumber Gazpacho is the perfect Mediterranean summer soup—refreshing, tangy, and herbaceous. Made with cucumbers, Greek yoghurt, and dill, it’s a no-cook chilled dish ideal for hot weather. Ready in minutes and bursting with cool, velvety flavour.
Ingredients
4 medium English cucumbers, sliced (approx. 800g)
1 cup (240g) Greek yogurt
3 tbsp (45ml) extra-virgin olive oil, plus more for drizzling
2 tbsp (30ml) fresh lemon juice
1 tbsp (15ml) red wine vinegar
¼ cup (15g) fresh dill
2 scallions, thinly sliced
Salt and pepper, to taste
Instructions
Add cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, dill, salt, and pepper to a blender.
Blend until smooth and creamy.
Taste and adjust seasoning as needed.
Transfer to a sealed container and refrigerate for at least 2 hours until well chilled.
Stir before serving. Garnish with sliced scallions, olive oil drizzle, or extra chopped cucumber.
Notes
For best results, use English cucumbers—sweeter and less seedy.
Strain the soup after blending for a smoother finish.
Optional: Add a small garlic clove or pinch of cayenne for depth.
Keeps well for 2–3 days in the fridge; do not freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Mediterranean