A refreshing and creamy Cucumber Gazpacho that’s perfect for a warm day, full of flavor and vibrant ingredients.

Scale

4 medium English cucumbers

peeled and sliced

1 cup Greek yogurt

3 tbsp extra-virgin olive oil

plus extra for drizzling

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1/4 cup fresh dill

2 scallions

thinly sliced

salt and pepper

In a blender, combine the sliced cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, fresh dill, and half of the scallions.
Blend until smooth and creamy. Season with salt and pepper to taste.
Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
Serve in bowls, drizzled with extra olive oil and topped with the remaining scallions.

For an extra flavor boost, consider adding a dash of hot sauce or a pinch of garlic.

Keywords: Cucumber Gazpacho, cold soup, summer recipe, healthy appetizer