A refreshing cucumber gazpacho made with fresh ingredients and perfect for hot summer days.

Scale

4 medium English cucumbers, peeled and sliced

1 cup Greek yogurt

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1/4 cup fresh dill

2 scallions, thinly sliced

salt and pepper

1. Place peeled cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in blender.

2. Blend until completely smooth and creamy. Season with salt and pepper to taste.

3. Transfer to container and refrigerate for 2-3 hours.

4. Taste and adjust seasoning before serving.

5. Serve with scallions and olive oil drizzle.

Chill well before serving for best flavor.

Adjust lemon juice for brightness.

Add garnish for texture.