With the type of weather we've been having around here, cool foods are a must.
I tried this green gazpacho for a week night meal, and it was quick, easy and refreshing!
Even my 3 year old enjoyed it.
1 cucumber , halved lengthways, deseeded and roughly chopped
1 yellow pepper , deseeded and roughly chopped
2 garlic cloves , crushed
1 small avocado , chopped
bunch green onions , chopped
small bunch mint , chopped
150ml pot fat-free natural yogurt
2 tbsp white wine vinegar
few shakes green Tabasco sauce
snipped chives , to serve
In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth.
Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like.
The soup will keep in the fridge for 2 days - just give it a good stir before serving.
This is my kind of recipe - a little bit of this, a little bit of that, etc. Perfect for summer cooking!
I did think that this soup benefited from a good drizzle of fruity olive oil before serving.
I hope you enjoy!
And as always, if you do try it and like it, please do let me know!
Until next time,