Cucumber Dill Gazpacho with Greek Yogurt

A refreshing cold soup, cucumber dill gazpacho with Greek yogurt offers a creamy, tangy twist on a classic.

Ingredients

• 2 large cucumbers, peeled and chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 2 cups Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cold water

Instructions

1. In a blender, combine the chopped cucumbers, red onion, and minced garlic.
2. Add the fresh dill, Greek yogurt, olive oil, red wine vinegar, salt, and black pepper.
3. Blend until smooth and creamy, adding a cup of cold water to reach desired consistency.
4. Taste and adjust seasoning if necessary.
5. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
6. Serve chilled, garnished with extra dill and a drizzle of olive oil if desired.

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