Cucumber Gazpacho

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Cucumber Gazpacho

Cucumber Gazpacho

Ingredients
Method

Ingredients

Method

675g cucumbers
150g Greek yoghurt
2 limes, juice only
Small bunch of tarragon leaves, chopped
3 mint sprigs, leaves chopped
Small bunch of chives, chopped
Olive oil, to drizzle

Finely chop about a third of one of the cucumbers and set aside. Chop the remaining cucumbers and add to a food processor with the juice of one lime and the yoghurt, tarragon, mint leaves and chives. Blitz until very smooth.
Pour the soup into bowls and scatter with the finely chopped cucumber and some more herbs, if you like. Drizzle with olive oil and serve with rye crackers.

10 mins

4 serving

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