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–+ servings
Cucumber Gazpacho

Cucumber Gazpacho: A Refreshing No-Cook Summer Delight

Enjoy a cool and refreshing cucumber gazpacho, perfect for summer with its creamy texture and vibrant flavors.
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Prep Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 cups
Course: Appetizers
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 medium English Cucumbers peeled and sliced
  • 1 cup Greek Yogurt or low-fat yogurt as a substitute
  • 2 tablespoons Extra-Virgin Olive Oil opt for high-quality
  • 1 tablespoon Fresh Lemon Juice lime juice can substitute
  • 1 tablespoon Red Wine Vinegar white wine vinegar is a milder substitute
For the Garnish
  • 2 tablespoons Fresh Dill or basil/mint as alternatives
  • 2 tablespoons Scallions sliced
  • to taste Salt for seasoning
  • to taste Pepper for seasoning

Equipment

  • blender

Method
 

Step-by-Step Instructions
  1. Blend the peeled and sliced English cucumbers, Greek yogurt, extra-virgin olive oil, fresh lemon juice, red wine vinegar, and fresh dill in a blender on high for about 1-2 minutes until smooth.
  2. Season with salt and pepper, blend briefly for 15-30 seconds to incorporate the seasoning.
  3. Transfer to a container with a lid and refrigerate for at least 2-3 hours, or overnight for best flavor.
  4. Stir and taste before serving; adjust acidity or seasoning as needed.
  5. Ladle into bowls and garnish with sliced scallions and a drizzle of extra-virgin olive oil.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

For best flavor, use fresh ingredients and chill thoroughly before serving.

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