Description
Refreshing cucumber gazpacho made with cucumbers, Greek yogurt, olive oil, lemon juice, vinegar, and fresh dill.
Ingredients
Scale
- 3 large cucumbers, peeled and chopped
- 1 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Extra dill for garnish
Instructions
- Wash, peel, and chop the cucumbers.
- Measure all remaining ingredients.
- Add cucumbers, yogurt, olive oil, lemon juice, vinegar, dill, salt, and pepper to a blender.
- Blend until smooth and creamy.
- Taste and adjust seasoning.
- Refrigerate for at least 1 hour.
- Serve cold with garnish.
Notes
- Use fresh dill for the best flavor.
- Chill thoroughly before serving.
- Store refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Category: Soup
- Method: Blended
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 145
- Sugar: 6
- Sodium: 620
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 6
- Cholesterol: 8