Cucumber Dill Gazpacho with Greek Yogurt

This refreshing Cucumber Dill Gazpacho with Greek Yogurt is an excellent choice for a summertime dish. The chilled soup blends cucumbers, dill, yogurt, and other fresh ingredients, creating a flavorful experience with every spoonful. It’s an adaptable dish that works beautifully as a light appetizer or a healthy meal. Experience the coolness of cucumber combined with the tanginess of yogurt in this enjoyable dish.

Ingredients

• 4 cups cucumbers, peeled, seeded, and chopped
• 1 cup Greek yogurt
• 1/4 cup fresh dill, chopped
• 1 small red onion, chopped
• 1 small garlic clove, minced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a blender, combine cucumbers, Greek yogurt, dill, red onion, garlic, olive oil, lemon juice, salt, and black pepper.
2. Blend until smooth and all ingredients are well incorporated.
3. Transfer the mixture to a bowl, cover, and chill in the refrigerator for at least 1 hour to allow flavors to meld and the soup to cool completely.
4. Serve the gazpacho cold in bowls, garnished with a dollop of Greek yogurt and a sprig of dill for added freshness and presentation.

Keywords: Light, Healthy, Dill, Soup, Mediterranean

Spice Rack: Salt, Black Pepper

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