greek gazpacho

Add this to the list of things I thought I would never make at home.

Let’s talk cold soups.

Are you a fan? Do you love them, year round? Or are they just a summer dish? Do you like all cold soups, or just a few?

greek gazpacho

Until a few weeks ago, I never even thought I would attempt to make one at home. I’ve tried a few at restaurants before, but with cold liquids like this, I always expect them to be like smoothies….not cold, savory soups. I didn’t grow up eating them – even gazpacho (which, come on, it’s basically just a way to eat salsa without the chips) – so this is a stretch for me.

But! I have tried a few that I’ve loved (I remember a curried grape one from a few years ago), and I knew I could whip something up using all our summer produce and my favorite Stonyfield greek yogurt.

greek gazpacho

Since I’m not a fan of normal gazpacho, I decided to mix it up a bit and put all of my favorite summer things together in one soup.

It’s tzatziki-meets-tomatoes.

It’s everything I love from our favorite greek restaurant, mixed with tomatoes straight from the garden.

It’s cool and refreshing and will definitely be happening every summer from now on!

greek gazpacho

Greek Gazpacho

If you love cold soups - or if just love tzatziki - this is just what you need on a hot summer night. The cool, tart yogurt is mixed with shredded cucumber, pureed tomatoes, garlic, lemon, olive oil, and a few spices. Easy, simple, delicious.


  • 1 and 1/2 cups greek yogurt
  • 2 small garlic cloves, minced
  • 1/2 large cucumber, shredded
  • 2 medium tomatoes, pureed or blended in food processor/blender
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon olive oil, plus more for serving
  • 2 tsp dill
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. In a large bowl, mix the greek yogurt with the minced garlic, shredded cucumber, pureed tomatoes, lemon juice, olive oil, dill, lemon zest, salt, and pepper. If you'd like the soup thinner, you can add a bit more olive oil.
  2. Serve immediately or chill until ready to eat.
  3. Drizzle with a few drops of olive oil before serving.

I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.


  1. Wow, what an interesting color! I love all of these ingredients separately (especially dill!) so I’m guessing this is as refreshing and tasty as it sounds!

  2. What a delicious idea! I made a watermelon gazpacho yesterday and am sad I’m just getting on my gazpacho kick at the end of the summer. This looks delicious!

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