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–+ servings
Cucumber Gazpacho

Refreshing Cucumber Gazpacho: The Ultimate Summer Chill Soup

This Cucumber Gazpacho is a refreshing no-cook summer soup, perfect for a light meal or elegant appetizer.
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Prep Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 bowls
Course: Appetizers
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 medium Cucumbers English cucumbers for the best texture
  • 1 cup Greek Yogurt substitute with dairy-free yogurt for a vegan option
  • 2 tablespoons Extra-Virgin Olive Oil high-quality for the best flavor
  • 2 tablespoons Lemon Juice or lime juice as an alternative
  • 1 tablespoon Red Wine Vinegar can use white wine vinegar or apple cider vinegar
  • 1 tablespoon Fresh Dill substitute with basil or mint if needed
  • to taste Salt for seasoning
  • to taste Black Pepper for seasoning

Equipment

  • high-speed blender

Method
 

Step-by-Step Instructions
  1. Wash the cucumbers thoroughly and slice them into smaller chunks for easy blending. Prepare fresh dill and chop scallions for garnishing.
  2. In a high-speed blender, combine the cucumber chunks, Greek yogurt, extra-virgin olive oil, lemon juice, and red wine vinegar. Blend for 1-2 minutes until smooth.
  3. Taste the mixture and adjust seasoning with salt and black pepper. Blend briefly to incorporate.
  4. Pour the mixture into a container and refrigerate for at least 2-3 hours to meld flavors.
  5. Before serving, taste again and adjust seasoning. Spoon into bowls or glasses and garnish with chopped scallions and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 120kcalCarbohydrates: 10gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 8mgCalcium: 80mgIron: 1mg

Notes

For the best flavor, use fresh ingredients and allow adequate chill time. Adjust seasoning and texture as needed before serving.

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