Cucumber Gazpacho

This cucumber gazpacho is summer in a bowl. Crisp cucumbers are blended into a silky, chilled soup kissed with zesty lemon and a whisper of garlic. Fresh mint weaves through each spoonful, topped with toasted pepita seeds.

Season: Summer

Prep time: 15 minutes

Ingredients ~ Serves 6

3-4 cucumbers, organic 

9 oz sheep or plant-based yogurt

2 tbsp. Extra virgin olive oil

2-4 fresh mint leaves

Salt to taste

1/4 tsp. green garlic, minced

1 tbsp lemon juice, or white wine vinegar

Method ~

Wash and roughly peel the cucumbers. Chop into smaller pieces to fit into the blender.  Add the remaining ingredients and blend until smooth and creamy. 

Taste for seasoning.

Topping

pepita seeds

sunflower seeds

small diced cucumbers

drizzle of olive oil

dusting of Red chili, powder, optional