CUCUMBER GAZPACHO

CUCUMBER GAZPACHO

A cool soup on a hot summer afternoon is not only soothing but also rather healthy! Add as much Tabasco as you can handle…

SERVES 2 | Preparation time: 15 minutes

• 1 cucumber, halved lengthways, de-seeded and roughly chopped

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• 1 yellow or green pepper, de-seeded and roughly chopped

• 2 garlic cloves, crushed

• 1 small bunch of mint, chopped

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• 4 spring onions, chopped

• 150ml pot fat-free natural yogurt

• 2 tbsp white wine vinegar

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• Few shakes green Tabasco sauce

• Chopped herbs to serve

• Salt and white pepper to taste

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1. In a food processor or blender, blend all the ingredients together, reserving a little yogurt for decoration. Blend until smooth.

2. Add a little extra vinegar, Tabasco and plenty of seasoning to taste.

3. Refrigerate until ice cold, then stir to combine the soup if it has separated.

4. Serve with a little more yogurt, chopped herbs and a few ice cubes if you like.

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About the Author

Steve Ott

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