Cucumber, Mint and Yogurt Gazpacho
How to make Cucumber, Mint and Yogurt Gazpacho
Method
- Wash and roughly chop cucumbers and place into a high-powered blender. Add the garlic, mint, dill, vegetable stock, yogurt and olive oil.
- Blitz until smooth. Season well with salt and papper, to taste. Transfer to a jug and refrigerate until very cold.
- Pour into chilled bowls and top with cucumber slices, chopped dill and a drizzle of olive oil. Top with a crack of black pepper and serve.
Optional: You can swap Lebanese cucumbers for continental cucumbers.