Cucumber Gazpacho with Fresh Dill and Greek Yogurt Recipe
If you’re craving a cool, refreshing dish that feels light yet indulgent, you are going to love this Cucumber Gazpacho with Fresh Dill and Greek Yogurt Recipe. This vibrant soup perfectly balances the crisp brightness of cucumbers with the creamy tang of Greek yogurt and the herbal freshness of dill. It’s everything you want on a warm afternoon or as a stunning starter for a dinner party. Simple to prepare but rich in flavor, this dish celebrates fresh ingredients in the best way possible.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Cucumber Gazpacho with Fresh Dill and Greek Yogurt Recipe truly shine. Each element contributes to its delightful texture, vibrant color, and refreshing taste, turning everyday produce into a gourmet experience.
- 4 medium English cucumbers: Their mild flavor and high water content create the perfect base for this chilled soup.
- 1/4 cup fresh dill: Adds a fragrant, slightly citrus-y herbaceous note that lifts the entire dish.
- 2 scallions, thinly sliced: Provides a gentle onion sharpness without overpowering the delicate flavors.
- 1 cup Greek yogurt: Brings creamy texture and tangy richness, making the gazpacho luxuriously smooth.
- 3 tablespoons extra-virgin olive oil: Adds a subtle fruitiness and silky mouthfeel.
- 2 tablespoons fresh lemon juice: Offers a zesty brightness that balances the richness of the yogurt.
- 1 tablespoon red wine vinegar: Gives the soup a hint of acidity and depth.
- Salt and pepper, to taste: Essential for enhancing all the vibrant flavors.
How to Make Cucumber Gazpacho with Fresh Dill and Greek Yogurt Recipe
Step 1: Prepare the Ingredients
Start by washing and slicing the English cucumbers into manageable pieces, and thinly slice the scallions. Roughly chop the fresh dill so it releases its fragrant oils when blended. Having these prepped upfront makes the blending process smooth and efficient.
Step 2: Blend the Soup
Into your blender, combine the cucumbers, Greek yogurt, fresh dill, scallions, olive oil, lemon juice, and red wine vinegar. Blend on high speed until the mixture is completely smooth and creamy. This smooth texture is what makes this Cucumber Gazpacho with Fresh Dill and Greek Yogurt Recipe so irresistibly satisfying.
Step 3: Season and Chill
Season the blended soup with salt and pepper to taste, then pour it into a container and cover it tightly. Refrigerate for at least 2 to 3 hours. This chilling step is crucial—it helps all the flavors meld together beautifully while thickening the soup slightly, enhancing its refreshingly cool nature.
Step 4: Adjust Seasoning and Garnish
Once chilled, give your gazpacho a taste test and adjust the seasoning with extra lemon juice, salt, or pepper if needed. Ladle the soup into bowls and garnish with a drizzle of extra-virgin olive oil and some thinly sliced scallions for a lovely crunch and pop of color.
How to Serve Cucumber Gazpacho with Fresh Dill and Greek Yogurt Recipe
Garnishes
Elevate your gazpacho by garnishing with sliced scallions, a few sprigs of fresh dill, or even some diced cucumber for texture. A drizzle of olive oil on top not only looks stunning but also adds a silky richness with every spoonful.
Side Dishes
This chilled soup pairs wonderfully with crusty bread or garlic pita chips to scoop up every last drop. For a light meal, serve alongside a bright salad or grilled seafood to complement the fresh flavors without overwhelming the palate.
Creative Ways to Present
Try serving your gazpacho in chilled glasses or small jars for a stylish appetizer at your next gathering. Adding edible flowers or microgreens as garnish can lend an elegant touch that impresses guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
This gazpacho keeps exceptionally well in the refrigerator for up to 3 days, making it a fantastic make-ahead option for busy days when you want something quick and delicious.
Freezing
Freezing is not recommended for this recipe since the yogurt can separate and the texture may become grainy upon thawing, which would detract from the creamy smoothness you want.
Reheating
This soup is best enjoyed cold, so there’s no need to reheat. Simply stir the gazpacho and serve it chilled right from the fridge for that perfect refreshing experience.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! Regular cucumbers work fine, though you might want to peel them if their skins are thick or waxed for a smoother texture.
Is Greek yogurt essential for this recipe?
Greek yogurt provides the creamy tang that defines the character of this gazpacho, but you can substitute with a thick plain yogurt if needed—just make sure it’s well drained.
Can I make this soup vegan?
Yes, simply replace Greek yogurt with a plant-based yogurt alternative to keep the creaminess and tang without dairy.
How long should I chill the gazpacho before serving?
Chilling for at least 2-3 hours is ideal to mellow the flavors and let the soup thicken slightly, but overnight is even better if you have time.
Can I add other herbs besides dill?
Fresh dill is the star herb here, but you can experiment with mint or basil for a different, but equally delicious, flavor profile.
Final Thoughts
This Cucumber Gazpacho with Fresh Dill and Greek Yogurt Recipe has quickly become one of my favorite ways to enjoy cucumbers on a hot day—it’s vibrant, creamy, and incredibly refreshing all at once. I can’t wait for you to make it and discover how delightfully simple fresh ingredients can elevate a dish. Trust me, once you’ve tried this, it’ll become your go-to summer soup too!
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Cucumber Gazpacho with Fresh Dill and Greek Yogurt Recipe
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This refreshing Cucumber Gazpacho features a creamy blend of English cucumbers, Greek yogurt, fresh dill, and zingy lemon juice. Perfect for hot days, this chilled soup combines cool, crisp flavors with a smooth texture. It’s simple to prepare, requiring minimal cooking, and offers a healthy, light meal or appetizer option that showcases summer produce.
Ingredients
Produce
- 4 medium English cucumbers, sliced
- 1/4 cup fresh dill
- 2 scallions, thinly sliced (plus more for garnish)
- 2 tbsp fresh lemon juice (plus extra to taste)
Dairy
- 1 cup Greek yogurt
Pantry
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 tbsp red wine vinegar
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Slice the cucumbers and scallions, and roughly chop the fresh dill. Measure out the Greek yogurt, olive oil, lemon juice, and red wine vinegar to have everything ready.
- Blend the Soup: Add the sliced cucumbers, Greek yogurt, 3 tablespoons of olive oil, lemon juice, red wine vinegar, and dill into a blender. Blend on high speed until the mixture is completely smooth and creamy. Season with salt and pepper according to your taste preferences.
- Chill the Gazpacho: Transfer the blended soup into a container with a lid. Refrigerate for at least 2 to 3 hours to allow the flavors to develop and the soup to thicken slightly.
- Adjust and Garnish: After chilling, taste the soup and adjust seasoning if needed by adding more salt, pepper, or lemon juice. Serve in bowls and garnish each with additional sliced scallions, a drizzle of extra-virgin olive oil, and optionally diced cucumber for added texture.
Notes
- Use English cucumbers for a less bitter, thinner skin and fewer seeds, making the soup smoother.
- Greek yogurt adds creaminess and protein; for a vegan version, substitute with a plant-based yogurt.
- For extra flavor, you can add a small clove of garlic or fresh mint while blending.
- If you prefer a thinner soup, add a splash of cold water or more lemon juice before chilling.
- Serve chilled as a light appetizer or a refreshing summer meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
