Summer calls for easy, delicious, and refreshing recipes, and nothing fits the bill better than a bowl of chilled gazpacho. Gazpacho is a cold soup typically made with raw, blended vegetables, and is perfect for sweltering summer days.
I recently came across a recipes of “Gazpacho” and it was truly love at first sight. This soup is the perfect balance of creamy, tangy, and refreshing all in one delicious bowl.
To make this delicious soup, all you need is cucumber, Greek yogurt, garlic, lemon juice, olive oil, salt and pepper, and a few other unique ingredients to spice things up. You blend everything together, chill it for a few hours, and voila! You have a bowl of summer perfection.
One of the things I love about this recipe is the flexibility it offers. It’s a versatile recipe that allows for customization and experimentation. For instance, you can add more garlic, substitute the cucumber with other vegetables like tomatoes, bell peppers, or even watermelon to give it a twist.
You may use toppings like croutons, diced cucumbers, or chives to add texture and flavor, but again, this is completely up to your preference and experimentation.
Lastly, make sure to taste it again once soup is fully chilled and adjust seasonings with additional salt, pepper, and lemon juice as needed. This step ensures that the flavors are well balanced and delicious.
In conclusion, I highly recommend this recipe for anyone looking for an easy and delicious meal that will make facing the summer heat a little bit more bearable. Give it a try and let the refreshing taste of cucumber and tangy Greek yogurt transport you to a cool, peaceful oasis.
It’s time to make some “Refreshing Cucumber and Greek Yogurt Gazpacho”
Tip: For best flavor, taste again once soup is fully chilled and adjust seasonings with additional salt, pepper and lemon juice as needed.
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Refreshing Cucumber and Greek Yogurt Gazpacho – A Perfect Summer Recipe
Tangy, creamy, cool and refreshing. Fresh and delicious and no cooking required! Serve well chilled.
Ingredients
Instructions
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Place cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in blender.
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Blend until completely smooth and creamy.
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Season with salt and pepper to taste.
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Transfer the gazpacho to a container and place in refrigerator to cool for a minimum of 2-3 hours.
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Once the gazpacho is fully chilled, taste and adjust the seasoning adding additional salt, pepper, and lemon juice, as needed.
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Serve the gazpacho with sliced scallions and drizzle of olive oil. If desired, sprinkle additional chopped cucumber as garnish. Enjoy!
