If you love Gazpacho, you’ve got to try out this recipe! A great departure from the usual hot soup, this one is incredibly light, crisp and flavorful… and best of all, it’s SO simple to make! This recipe makes four (1 cup) servings but easily doubles to make more. Since it can be made so far in advance and requires no prep after that, it is perfect for a first course to a dinner party or amazing as a light lunch on a hot day.
Start off with 2 large cucumbers. Peel them, cut off the ends and scoop out the seeds. Dice up 1/3 cup worth, and cut the rest into rough chunks.
Set the 1/3 cup of diced cucumbers to the side, and place the chunks of cucumber into a blender. Add 16 ounces of plain non fat yogurt, 2 cloves of garlic, 1 scallion, 1 tsp lemon zest, 2 tsp lemon juice and a pinch of salt and pepper. Blend until smooth.
Add in 1/2 cup tightly packed mint leaves to the blended mixture and blend until coarsely chopped.
Pour the soup into a medium sized bowl and stir in the diced cucumber from earlier. This is to add some texture to the soup, but if you prefer you can blend it in with the rest of the cucumber.
Place the soup in a plastic container with a lid and chill for at least 4 hours (preferably overnight) before serving. You can garnish the dish with mint leaves.