Description
A refreshing chilled cucumber and yogurt gazpacho perfect for hot days.
Ingredients
Scale
- 2 large cucumbers, peeled and diced
- 1 cup plain Greek yogurt
- 1 cup vegetable broth
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- 1/4 cup green onions, chopped (for garnish)
Instructions
- In a blender or food processor, combine the diced cucumbers, Greek yogurt, vegetable broth, minced garlic, lemon juice, olive oil, salt, black pepper, and cayenne pepper (if using). Blend until smooth and creamy.
- Taste the mixture and adjust the seasoning if necessary. If you prefer a thinner consistency, add more vegetable broth until desired thickness is reached.
- Stir in the chopped dill, mixing well.
- Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours to chill and allow the flavors to meld.
- Before serving, give the gazpacho a good stir. Serve in bowls or cups, garnished with chopped green onions and additional dill.
Notes
- For added texture, reserve some diced cucumber to sprinkle on top before serving.
- Substitute fresh herbs like mint or parsley for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 10mg