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