Creamy and refreshing cucumber gazpacho made with Greek yogurt, fresh dill, and lemon. A perfect no-cook vegetarian summer soup served chilled.

Scale

4 medium English cucumbers, peeled and sliced

1 cup Greek yogurt

3 tbsp extra-virgin olive oil, plus extra for drizzling

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1/4 cup fresh dill

2 scallions, thinly sliced

Salt and pepper to taste

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 a container and refrigerate for 2-3 hours.

4. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

5. Serve chilled with sliced scallions and a drizzle of olive oil.

Chill thoroughly before serving.

Garnish with chopped cucumber for texture.

Store in refrigerator up to 3 days.