Cucumber, yogurt and mint gazpacho


My husband tells me that my gazpachos are “great but exotic”. The gazpachos he had throughout his life were made with the traditional ingredients like tomatoes, peppers or garlic. I was not sure if he would like this so I made just enough for two. Well the contents of his glass disappeared within a minute or two and he asked if there was any more! Proof that “exotic” is not such a bad thing! Serve this cold and you will be surprised how it really helps to “beat the heat”!

Serves 2

2 medium cucumbers
1 plain yogurt
1 tablespoon apple cider vinegar
1 chopped chive
1/2 garlic clove, minced
2 tablespoons olive oil
2 to 3 fresh mint leaves

Wash the cucumbers. Peel them and remove the seeds. Chop them and place them in a blender along with the rest of the ingredients.
Taste and add more salt and pepper, if desired. If it is too thick, just add a bit of water.  Refrigerate several hours or overnight. Serve very cold, (with an ice cube, if desired) and garnished with a mint leaf on top.

Enjoy! Xxxx Natascha

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