Begin by preparing your ingredients for the Cucumber Gazpacho. Slice the English cucumbers into quarters, ensuring you leave the skin on for added freshness. Finely chop fresh dill and set it aside, and prepare scallions by chopping them for a vibrant garnish.

In a high-speed blender, combine the prepared cucumbers, creamy Greek yogurt, rich extra-virgin olive oil, freshly squeezed lemon juice, red wine vinegar, and the chopped dill. Blend on high for about 2-3 minutes, or until the mixture transforms into a silky, smooth texture.

Taste the Cucumber Gazpacho mixture and adjust the seasoning. Add salt and freshly cracked black pepper to your liking, then blend again briefly to incorporate the seasoning evenly.

Transfer your blended gazpacho into a container with a lid and refrigerate it for at least 2-3 hours.

Once chilled, serve the Cucumber Gazpacho in bowls or glasses, topping each serving with chopped scallions, a drizzle of olive oil, and some diced cucumbers.