Cucumber Gazpacho

Light, refreshing and full of fresh herbs, this Cucumber Gazpacho is a refreshing starter. Made in minutes with Greek yogurt, cucumber, green onion, basil, dill, mint and lemon — it's an easy make-ahead appetizer or summer soup. With bright notes of lemon, fresh herbs like basil, dill and mint, and a creamy smooth texture, this gazpacho is the kind of dish that feels both elegant and effortless. It truly comes together in less than 10 minutes and can be made a day ahead if you’re hosting a backyard dinner party or planning a multi-course tasting menu.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Greek

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 10 Drinks

Calories: 44 kcal per serving

Ingredients

1 - English cucumber
2 - green onions
16 ounces - Greek yogurt
¼ cup - fresh basil
¼ cup - fresh dill
2 tablespoons - fresh mint
1 - lemon
1 clove - garlic
1 tsp - kosher salt
¼ tsp - black pepper
1 tsp - honey

Instructions

Peel an English cucumber and cut into chunks. Trim 2 green onions and rough chop. Juice the lemon.
Add the cucumber, onions and lemon juice to a high-speed blender with the rest of the ingredients – 16 ounces Greek yogurt, ¼ cup fresh basil leaves, ¼ cup fresh dill, 2 tablespoons fresh mint, 2 tablespoons olive oil, 1 garlic clove, 1 teaspoon kosher salt and ¼ teaspoon black pepper. Adding 1 teaspoon honey is optional, but highly recommended.
Secure the lid and blend on high for about 1 minute, or until the mixture is smooth and vibrant green.
Transfer the soup to an airtight container and refrigerate for at least 4 hours, or overnight, until fully chilled.
Serve cold in 2-ounce glasses as an amuse bouche (serves 14) or into small bowls for 4 appetizer servings. Garnish with a few drops of olive oil and a dill frond (optional).

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