Creamy Cucumber Gazpacho

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs cucumbers, peeled and chopped
• 1 garlic clove, minced
• 3 tablespoons sweet onions, chopped
• 1 cup vegetable broth
• 2 cups plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt (to taste)
• 1/2 teaspoon pepper (to taste)

Recipe

• 1 clean and peel cucumbers, chopping them into chunks. if desired, english cucumbers can be substituted for common cucumbers.
• 2 chop onion and mince garlic. place garlic, onion, cucumber and 1/2 cup of stock into food processor or blender.
• 3 blend until somewhat smooth with some small chunks of cucumber or blend to consistency desired.
• 4 add yogurt, remaining stock, lemon juice, salt and pepper to combined ingredients in bowl and whisk together until well blended. season to taste.
• 5 pour soup into a tightly covered container and place in refrigerator to chill overnight. (the chilling time mellows the raw onion and garlic and allows the flavours to mingle).
• 6 serve cold.
• 7 garnish with fresh herbs such as coriander, dill, or basil.