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Gazpacho is a cool, refreshing soup that’s perfect for hot weather. While traditional gazpacho is made with tomatoes, cucumber gazpacho is a delicious alternative that’s just as tasty.
In a blender, combine the cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill.
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Blend the mixture until it becomes completely smooth and creamy
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Transfer the gazpacho to a container and refrigerate it for a minimum of 2-3 hours.
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When you’re ready to serve, garnish the gazpacho with sliced scallions and a drizzle of olive oil. For an extra touch, sprinkle some additional chopped cucumber on top.
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Gazpacho can be stored in the refrigerator for up to 3 days. Keep it in an airtight container to prevent it from absorbing any other flavors.
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