Cucumber Dill Gazpacho with Greek Yogurt

Cucumber Dill Gazpacho with Greek Yogurt

Chilled cucumbers blend with tangy yogurt and fresh dill for a cooling summer soup.

Total 2 hr 20 min Makes 4 servings Calories 140/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This no-cook gazpacho leans on crisp cucumbers, cool Greek yogurt, and a bright hit of fresh dill instead of the usual tomato base. A splash of vinegar and garlic keep the flavor lively, while a swirl of olive oil and extra herbs on top add richness. Serve well chilled as a light lunch or a refreshing starter on a hot day.

Ingredients

  • 3 large cucumbers, peeled, seeded, and roughly chopped
  • 1 1/2 cups plain Greek yogurt
  • 1/2 cup cold water
  • 1/4 cup fresh dill, loosely packed, plus more for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • 1/2 small shallot, roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cucumber, diced small, for garnish

Method

  1. In a blender, combine the chopped cucumbers, Greek yogurt, cold water, dill, olive oil, vinegar, garlic, shallot, salt, and pepper.

  2. Blend on high speed until completely smooth, about 1 to 2 minutes, scraping down the sides as needed.

  3. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

  4. Transfer the soup to a covered container and refrigerate until well chilled, at least 2 hours.

  5. Ladle the chilled gazpacho into bowls and garnish each with diced cucumber, a drizzle of olive oil, and extra fresh dill.

Rate this recipe

★ 4.5 (1)

Cucumber Dill Gazpacho with Greek Yogurt

This no-cook gazpacho leans on crisp cucumbers, cool Greek yogurt, and a bright hit of fresh dill instead of the usual tomato base. A splash of vinegar and garlic keep the flavor lively, while a swirl of olive oil and extra herbs on top add richness. Serve well chilled as a light lunch or a refreshing starter on a hot day.

2 hr 20 min 4 servings 140 cal

Ingredients

  • 3 large cucumbers, peeled, seeded, and roughly chopped
  • 1 1/2 cups plain Greek yogurt
  • 1/2 cup cold water
  • 1/4 cup fresh dill, loosely packed, plus more for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • 1/2 small shallot, roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cucumber, diced small, for garnish

Method

  1. 1

    In a blender, combine the chopped cucumbers, Greek yogurt, cold water, dill, olive oil, vinegar, garlic, shallot, salt, and pepper.

  2. 2

    Blend on high speed until completely smooth, about 1 to 2 minutes, scraping down the sides as needed.

  3. 3

    Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

  4. 4

    Transfer the soup to a covered container and refrigerate until well chilled, at least 2 hours.

  5. 5

    Ladle the chilled gazpacho into bowls and garnish each with diced cucumber, a drizzle of olive oil, and extra fresh dill.