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–+ servings
Cucumber Gazpacho

Refreshing Cucumber Gazpacho for Cool Summer Moments

A delightful, no-cook Cucumber Gazpacho that's refreshing, nutritious, and perfect for summer moments.
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Prep Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 medium English cucumbers Use for minimal seeds.
  • 1 cup Greek yogurt Can substitute with sour cream or plant-based yogurt.
  • 2 tablespoons Olive oil Use high-quality extra virgin.
For the Zesty Flavor
  • 1 tablespoon Lemon juice Freshly squeezed is preferred.
  • 2 tablespoons Red wine vinegar Can substitute with white wine vinegar.
  • 1 bunch Fresh dill Or use fresh mint or basil.
For Seasoning
  • to taste Salt
  • to taste Black pepper

Equipment

  • Blender

Method
 

Preparation Steps
  1. Wash two English cucumbers, peel them, and chop into chunks.
  2. In a blender, combine the cucumbers with one cup of Greek yogurt, two tablespoons of olive oil, the juice of one lemon, and two tablespoons of red wine vinegar, along with fresh dill.
  3. Blend until smooth and creamy, about 30-45 seconds.
  4. Season with salt and pepper to taste, blend briefly to combine.
  5. Transfer to an airtight container and chill for at least 2-3 hours.
  6. Taste and adjust seasoning before serving.
  7. Serve in bowls, garnished with sliced scallions and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Use fresh ingredients for the best flavor. Chill longer for optimal taste and consider garnishing with diced avocado or croutons.

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