[Foodie Friday Recipe] Refreshing Cucumber & Greek Yogurt Gazpacho

This simple & refreshing cucumber & Greek yogurt gazpacho makes a lovely, cool side dish on hot summer days…

When the weather is warm, nothing hits the spot quite like a cool, refreshing bowl of gazpacho. This Cucumber & Greek Yogurt Gazpacho is creamy, tangy, herb-filled, and incredibly easy to make. Best of all, there’s no cooking required!

Fresh English cucumbers provide a crisp, hydrating base, while Greek yogurt adds a creamy texture and a little protein. Fresh dill, lemon juice, and red wine vinegar give the soup plenty of bright, zesty flavor, while extra-virgin olive oil adds a smooth richness.

Simply blend everything together, chill for a few hours, and you’ll have a refreshing summer soup ready to enjoy.

Why You’ll Love This Cucumber Gazpacho

This chilled soup is a wonderful choice for a light summer lunch, appetizer, or side dish. It’s:

• Quick and easy: Just blend, chill, and serve.
• No-cook: Perfect for hot days when you don’t want to turn on the stove.
• Fresh and flavorful: Cucumber, dill, lemon, and scallions create a bright combination.
• Creamy without being heavy: Greek yogurt gives the gazpacho its smooth texture.
• Easy to customize: Adjust the lemon juice, salt, and pepper to suit your taste.

For the best flavor, don’t skip the final tasting after the soup has chilled. Cold temperatures can slightly dull flavors, so you may want to add a little more salt, pepper, or lemon juice before serving.

Refreshing Cucumber & Greek Yogurt Gazpacho Recipe

Prep Time: 10 minutes
Chilling Time: 2–3 hours
Servings: 4

Ingredients:

• 4 medium English cucumbers, sliced (you could also use 6-8 pickling cucumbers)
• 1 cup plain Greek yogurt
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/4 cup fresh dill
• 2 scallions, thinly sliced
• Sea salt, to taste
• Black pepper, to taste
• Additional chopped cucumber, optional, for garnish

Directions:

1. Blend the ingredients. Place the sliced cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in a blender.
2. Blend until smooth. Process until the mixture is completely smooth and creamy.
3. Season. Add sea salt and black pepper to taste.
4. Chill. Transfer the gazpacho to a covered container and refrigerate for at least 2–3 hours.
5. Taste and adjust. Once the soup is thoroughly chilled, taste it again. Add additional salt, pepper, or lemon juice as needed.
6. Serve. Ladle the chilled gazpacho into bowls and garnish with sliced scallions and a drizzle of extra-virgin olive oil. If desired, sprinkle with a little additional chopped cucumber.

Tips for the Best Gazpacho

Use English cucumbers. Their thin skins and small seeds make them especially convenient for blending into a smooth soup. Homegrown pickling cucumbers, picked small, will also work.

Give it plenty of chilling time. The flavors come together as the gazpacho rests, and this soup is best served thoroughly chilled.

Taste after chilling. This is an important step. Once the soup is cold, taste it and adjust the seasonings to your liking.

Make it ahead. Since the gazpacho needs several hours to chill, it’s an excellent make-ahead recipe for a summer meal or gathering.

Don’t forget the garnish. The scallions, olive oil, and optional chopped cucumber add freshness, texture, and visual appeal to each serving.

A Refreshing Taste of Summer

Light, creamy, and packed with fresh flavor, this Cucumber & Greek Yogurt Gazpacho is a simple way to enjoy the best of summer produce without heating up the kitchen!

Serve it as a light lunch, a refreshing starter, or alongside your favorite summer meal. With just a handful of fresh ingredients and a blender, you can have a delicious chilled soup ready to enjoy on even the hottest days.