CUCUMBER GAZPACHO - Kitchen Garden Magazine

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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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.