Cucumber Gazpacho
- 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