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Cucumber Gazpacho Recipe

Quick and Refreshing Cucumber Gazpacho Recipe with Yogurt

Course Healthy Soup
Cuisine American
About Cucumber Gazpacho
Prep Time 10 minutes
Cook Time 3 hours
Servings 4
Calories 174 kcal
Author DinnerPlanner

Ingredients

  • 4 medium English cucumbers sliced
  • 1 cup Greek yogurt
  • 3 tablespoons extra-virgin olive oil plus extra for drizzling
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/4 cup fresh dill
  • 2 scallions thinly sliced
  • Salt and black pepper to taste

Instructions

  1. Place cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in blender.
  2. Blend until completely smooth and creamy.
  3. Season with salt and pepper to taste.
  4. Transfer the gazpacho to a container and place in refrigerator to cool for a minimum of 2-3 hours.
  5. Once the gazpacho is fully chilled, taste and adjust the seasoning adding additional salt, pepper, and lemon juice, as needed.
  6. Serve the gazpacho with sliced scallions and a drizzle of olive oil. If desired, sprinkle additional chopped cucumber as garnish. Enjoy!

Recipe Notes

Tip: For best flavor, taste again once soup is fully chilled and adjust seasonings with additional salt, pepper & lemon juice as needed.

Nutrition Facts
Cucumber Gazpacho Recipe
Amount Per Serving
Calories 174 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 3mg1%
Sodium 27mg1%
Potassium 559mg16%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 7g8%
Protein 7g14%
Vitamin A 604IU12%
Vitamin C 15mg18%
Calcium 115mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.