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California Cucumber & Yogurt Gazpacho

Serves 6-8


2 ¼ cups plain real California yogurt

½ cup Crème Fraiche

1 ¼ pound English cucumbers, trimmed, peeled, cut into 1-inch pieces.

4 cups washed spinach

2 garlic cloves, minced

1 ½ teaspoons Salt

1 tablespoon lemon juice

1½ teaspoons ground cumin

2 tablespoons fresh dill

½ teaspoon toasted caraway Seeds


Dill-Cucumber Salad

2 each cucumber, thinly sliced

1 tablespoon salt

¼ cup plain real California yogurt

¼ cup crème fraiche

Juice of half a lemon

1 tablespoon chopped dill


Procedure for Soup:

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.)

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.

Procedure for Cucumber Salad

Sprinkle salt over cucumbers and let rest for 20-30, then squeeze and drain all the liquid. Let rest for another 20 minutes and repeat. Then add all remaining ingredients.


Developed by Chef Ryan Scott

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,