Gazpacho
gazpacho de pepino y yogur griego: a refreshingly cool summer soup
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12 Oct 2025⭐Must-Have Products I Use & Recommend!⭐
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I personally use and love these products in my kitchen. I only recommend what I trust!
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Summer in Seville. Hot, dusty, and endlessly charming, especially when you stumble upon a tiny tapas bar serving the most incredible chilled soup. That's where I first tasted something similar to this Gazpacho de Pepino y Yogur Griego. The intense heat just melted away with each spoonful of this surprisingly filling, incredibly flavorful soup. I knew then and there I needed to recreate it. My version isn't exactly the same (theirs probably had some secret ingredient passed down through generations), but it’s pretty darn close, and I think you'll absolutely love it. It’s simple, requires no cooking, and is ready in minutes. What does this mean for you? Instant refreshment on a sweltering day!
This cucumber and Greek yogurt gazpacho offers a delightful twist on the classic tomato-based version. It's lighter, tangier, and oh-so-creamy, thanks to the Greek yogurt. The addition of fresh mint and dill adds a burst of herbaceous freshness that perfectly complements the cool cucumber. Seriously this recipe is a game changer. I was never a huge fan of traditional gazpacho, but this version? I could eat it every single day. What are your favorite summer soups? Let me know in the comments!
Required Equipments
- Blender
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
Gazpacho de Pepino y Yogur Griego: A Refreshingly Cool Summer Soup: Frequently Asked Questions
Gazpacho de Pepino y Yogur Griego: A Refreshingly Cool Summer Soup
Beat the heat with Gazpacho de Pepino y Yogur Griego, a refreshing and creamy chilled soup. This vibrant blend of cucumber, Greek yogurt, and fresh herbs creates a light yet satisfying dish perfect for hot summer days.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Cucumber: Wash and peel two large cucumbers. Roughly chop one and a half cucumbers; reserve the remaining half for garnish. It's okay if you miss a bit of the skin, adds character!
- Blend the Base: In a blender, combine the chopped cucumber, 1 cup of Greek yogurt, 2 tablespoons of olive oil, 1 tablespoon of lemon juice (freshly squeezed is best!), 1 clove of garlic (minced), and a pinch of salt and pepper. Blend until smooth and creamy. If the mixture is too thick, add a splash of water to reach your desired consistency.
- Add Herbs: Add 1/4 cup of fresh mint leaves and 1/4 cup of fresh dill (roughly chopped) to the blender. Pulse a few times until the herbs are finely chopped and evenly distributed. Be careful not to over-blend, as this can make the soup bitter.
- Chill: Pour the gazpacho into a bowl or airtight container and refrigerate for at least 2 hours to allow the flavors to meld. Chilling is crucial – don't skip this step!
- Prepare Garnish: Finely dice the reserved half cucumber. You can also add other garnishes like a drizzle of olive oil, a sprinkle of fresh dill, or a dollop of Greek yogurt. Get creative!
- Serve: Ladle the chilled gazpacho into bowls. Garnish with the diced cucumber and any other desired toppings. Serve immediately and enjoy the refreshing coolness.
📝 Notes
- For a spicier kick, add a pinch of cayenne pepper or a small piece of jalapeño to the blender.
- If you don't have fresh herbs, you can use dried, but the flavor won't be as vibrant. Use about 1 teaspoon of each dried herb.
- This gazpacho can be stored in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 250 kcal
Protein: 12 g
Fat: 18 g
Carbohydrates: 15 g
Fiber: 3 g
Calcium: 150 mg
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