Cucumber, yogurt and mint gazpacho

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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
Salt
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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