Refreshing Cucumber & Dill Yogurt Gazpacho

Chilled Cucumber Dill Yogurt Gazpacho – Refreshing, Creamy, and Perfect for Summer

When the temperatures rise and turning on the stove is the last thing you want to do, this Chilled Cucumber Dill Yogurt Gazpacho is your cool, creamy answer. It’s the kind of light, refreshing soup that satisfies without weighing you down—perfect for hot summer days, light lunches, or even as a first course for al fresco dinners.

Whether you’re looking for an easy cold soup recipe or wondering how to make chilled cucumber dill yogurt gazpacho, this version is a simple, no-cook, flavor-packed solution. It comes together in just 15 minutes with wholesome ingredients, and it tastes even better after chilling.

Summer Soup Inspiration

This recipe was inspired by traditional Spanish gazpacho but given a fresh Mediterranean twist. Instead of tomatoes, I wanted something that felt cooling and hydrating, with a creamy, tangy edge. Greek yogurt adds body and protein, while fresh dill and lemon juice bring in brightness. I first made this as a palate cleanser for a backyard dinner party, and it ended up stealing the show. It’s now one of my favorite warm-weather staples—a soup that’s as elegant as it is effortless.

Why You’ll Love It

• No Cooking Required – Just blend, chill, and serve—perfect for sweltering summer days.
• Cool and Creamy – Thanks to Greek yogurt and cucumber, it’s both hydrating and satisfying.
• Flavorful and Fresh – Dill, lemon, garlic, and olive oil make every spoonful bright and balanced.
• Healthy and Light – Vegetarian, gluten-free, and packed with vitamins, it’s light enough for lunch or a starter.

Quick Grocery List

For the Gazpacho Base:

• Cucumbers
• Plain Greek yogurt
• Garlic
• Fresh dill
• Fresh lemon juice
• Extra virgin olive oil
• Shallot
• Cold water
• Salt
• Black pepper

For the Garnish:

• Cucumber (finely diced)
• Fresh dill
• Olive oil
• Smoked paprika or cracked black pepper (optional)

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Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes + 1 hour chill time

Equipment Checklist:

• Blender or food processor
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Mixing bowl
• Serving bowls

Dietary Adjustments:

• Use plant-based yogurt to make it vegan.
• Naturally gluten-free and nut-free.

Serving Size:
Serves 4 as a light meal or appetizer.

General Notes:

• Chilling the soup for at least an hour allows the flavors to meld and the texture to thicken slightly.
• Use English cucumbers or Persian cucumbers for best texture and minimal bitterness.

Substitutions

• Greek Yogurt → Coconut yogurt, oat yogurt, or kefir for a vegan or lighter version
• Dill → Fresh mint, parsley, or tarragon for a different herbal note
• Lemon Juice → White wine vinegar or lime juice if needed
• Shallot → A few slices of red onion or scallion can also work

Variations

• Creamier Texture: Add half an avocado to the blender for added richness.
• Touch of Sweetness: Add a few green grapes or a slice of green apple to the mix.
• Extra Cold: Toss in a handful of ice cubes when blending for an icy finish.
• Spicy Kick: Add a small piece of jalapeño or a pinch of cayenne for subtle heat.

Let’s Get Cooking

Pro Tips for Success:

Step 1 – Prepare Cucumbers

• Peel and deseed for the smoothest texture.
• Dice the garnish cucumber finely and refrigerate separately until serving.
• Use chilled cucumbers for a colder final soup.

Step 2 – Blend the Base

• Start with half the water and add more as needed to reach your desired consistency.
• Use a high-speed blender for ultra-smooth results.
• Don’t over-blend once smooth—just a few extra pulses will do.

Step 3 – Season

• Always season after blending—salt and lemon juice amplify flavor.
• Start with less salt and taste after chilling before adjusting.
• Pepper adds warmth and depth without overpowering.

Step 4 – Chill

• Chill for at least 1 hour (or overnight for best results).
• Cover tightly to avoid absorbing fridge odors.
• Stir well before serving.

Step 5 – Serve

• Chill bowls in the fridge for 10–15 minutes to enhance the cooling effect.
• Garnish just before serving to maintain texture and freshness.
• A light drizzle of olive oil on top adds a luxurious finish.

Art Of: Making a No-Cook Summer Soup That Sings

Cold soups can sometimes fall flat—but the key to a truly memorable one is balance. This cucumber gazpacho finds that sweet spot with the acidity of lemon, the freshness of dill, the bite of garlic, and the creaminess of yogurt. To keep it from tasting dull, seasoning is crucial: salt should be added carefully and allowed to develop as the soup chills.

Another tip: use fresh, peak-season cucumbers. Their water content and flavor make all the difference. If your cucumbers are bitter, try soaking them in a bit of lemon juice and water before blending.

Tips and Variations

• Add a spoonful of sour cream or crème fraîche for a tangier bite.
• Garnish with chopped walnuts or pumpkin seeds for crunch.
• Add a few fresh mint leaves to the blender for a cool herbal upgrade.
• Serve in shot glasses as an appetizer for summer parties.
• Turn it into a heartier meal with a side of crusty bread or a chickpea salad.

Nutrition Breakdown (Per Serving)

• Calories: 180 – A light and refreshing option that’s filling without being heavy.
• Carbohydrates: 8g – Mostly from vegetables and yogurt, making it low-carb friendly.
• Cholesterol: 10mg – Very low, thanks to the small amount of dairy.
• Fat: 15g – Healthy fats from olive oil help absorb fat-soluble vitamins.
• Fiber: 1g – You can increase fiber by leaving the cucumber skins on.
• Protein: 5g – Comes primarily from Greek yogurt—adds satiety and balance.
• Saturated Fat: 3g – Moderate and can be lowered by using low-fat or plant-based yogurt.
• Sodium: 210mg – Easily adjustable—taste before adding extra salt.
• Sugar: 4g – Naturally occurring from dairy and vegetables.
• Trans Fat: 0g – Made with whole ingredients, no processed fats.
• Unsaturated Fat: 12g – Supports heart health and adds richness without heaviness.

Storing and Reheating

Refrigerator: Store in a sealed container for up to 3 days. Stir before serving.
Freezing: Not recommended—cucumber has a high water content and will break down upon thawing.
Reheating: This is a cold soup—no reheating needed! Just stir and serve chilled.

Frequently Asked Questions (FAQ)

Q: Can I use a regular blender instead of a high-speed one?
A: Yes! A regular blender works just fine—just blend a bit longer for a smoother consistency.

Q: Can I make this soup vegan?
A: Definitely. Just swap in your favorite unsweetened plant-based yogurt like almond, cashew, or coconut.

Q: Is this good for meal prep?
A: Absolutely! The flavors deepen with time. Make it the night before and serve it chilled the next day.

Q: What should I serve with cucumber gazpacho?
A: Great options include pita chips, toasted bread, grain salads, or a chickpea wrap.

Q: Can I add other vegetables?
A: Sure—try green bell pepper, avocado, or even zucchini for more variety and volume.

Q: Can I adjust the consistency?
A: Yes—add more cold water to thin or use less for a creamier, spoonable soup.

Engage and Share

Tried this Chilled Cucumber Dill Yogurt Gazpacho? I’d love to hear how it turned out! Leave a comment, rate the recipe, or tag your photos on social media so I can see your beautiful summer creations.

Looking for more soup recipes – check these out!

• Rosemary White Bean Stew
• Smoky Cannellini Bean & Bacon Soup
• Hearty Creamy Tuscan White Bean Soup
• Jalapeno Popper Chicken Soup