Ingredients
Equipment
Method
Step-by-Step Instructions
- In a high-speed blender, combine the peeled and sliced English cucumbers, Greek yogurt, extra-virgin olive oil, fresh lemon juice, red wine vinegar, and fresh dill. Blend on high for 1-2 minutes until smooth.
- Taste the mixture and season with salt and pepper according to your preference. Blend briefly to incorporate.
- Transfer the gazpacho into an airtight container and refrigerate for at least 2-3 hours.
- Taste the gazpacho again and adjust seasoning if necessary before serving.
- Ladle the gazpacho into bowls or glasses and garnish with sliced scallions and a drizzle of olive oil.
Nutrition
Notes
This cucumber gazpacho is best served chilled and can be customized with various herbs and ingredients.
