California Cucumber and Yogurt Gazpacho

  • Yield servings


2 1/4 cups plain Real California yogurt
1/2 cup Real California Creme Fraiche
1 1/4 pounds English cucumbers, trimmed, peeled, cut into 1-inch pieces
4 cups washed spinach
2 garlic cloves, minced
1 1/2 teaspoons salt
1 tablespoon lemon juice
1 1/2 teaspoons ground cumin
2 tablespoons fresh dill
1/2 teaspoon toasted caraway seeds
Dill Cucumber Salad:
2 cucumbers, thinly sliced
1 tablespoon salt
1/4 cup plain Real California yogurt
1/4 cup Real California creme fraiche
Juice of half a lemon
1 tablespoon chopped dill


  1. Combine yogurt, crème fraiche, cucumbers, spinach, garlic, dill, salt, cumin, lemon juice, dill and toasted caraway in blender. Puree until smooth. Strain through a fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) 

2. Ladle soup into bowls. Garnish by placing up to 2 tablespoons of dill-cucumber salad in the center of each bowl and a very light sprinkle of caraway seeds.
  2. Cucumber Salad: Sprinkle salt over cucumbers and let rest for 20 to 30, then squeeze and drain all the liquid. Let rest for another 20 minutes and repeat. Then add all remaining ingredients.

Recipe by Chef Ryan Scott, courtesy of the California Milk Advisory Board



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