Summer Yogurt Gazpacho
Cool down on hot days with this refreshing Summer Yogurt Gazpacho, a creamy twist on the classic chilled soup! Packed with vibrant summer flavors, this no-cook recipe combines the tanginess of Greek yogurt with the crispness of cucumber, juicy tomatoes, and sweet red bell pepper. Enhanced by fresh dill, zesty lemon juice, and a splash of white wine vinegar, this silky gazpacho is perfect for a light lunch or appetizer. Ready in just 20 minutes and served cold, it’s an effortless way to beat the heat. Pair it with crusty bread for dipping, and you’ve got a healthy, satisfying dish ideal for summer gatherings or weeknight dinners. Whether you're searching for a quick, nutrient-packed meal or an elegant starter, this chilled yogurt gazpacho is sure to impress.
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Recipe Information
Ingredients
- 2 cups Greek yogurt
- 1 large Cucumber
- 4 medium Tomatoes
- 1 medium Red bell pepper
- 1 clove Garlic
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Lemon juice
- 1 tablespoon White wine vinegar
- 2 tablespoons Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chilled water
- 4 slices Crusty bread
Instructions
Wash and roughly chop the cucumber, tomatoes, and red bell pepper. Reserve a small amount of each vegetable for garnish if desired.
Peel the garlic clove and set it aside.
In a blender or food processor, combine the chopped cucumber, tomatoes, red bell pepper, and garlic. Blend until smooth.
Add the Greek yogurt, extra virgin olive oil, lemon juice, white wine vinegar, fresh dill, salt, and black pepper to the blender. Blend again until fully incorporated.
Slowly blend in the chilled water to achieve your desired consistency. The gazpacho should be smooth but not overly thick.
Taste and adjust seasoning as needed, adding more salt, lemon juice, or vinegar to suit your preferences.
Transfer the gazpacho to a bowl or pitcher, cover, and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
Ladle the chilled gazpacho into bowls and garnish with reserved diced vegetables and an extra drizzle of olive oil if desired.
Serve with crusty bread on the side for a perfect summer meal.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 12.1 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
