A very simple, yet very tasty version of gazpacho, a chilled summer soup. You can make this up in no time, too, and enjoy a cooling soup on a hot day. Recipe doubles easily. Note that 2 hours marinating and chilling times are not included in the preparation time for this recipe making this a soup that is best made in the morning or the day before.

Ingredients

2 serv.

cup diced cucumber (peeled)1 cup
teaspoon pepper↗1⁄2 teaspoon
tablespoons walnut oil↗2 tablespoons
garlic clove, minced↗1
cup cherry tomatoes↗3⁄4 cup
cup plain yogurt↗1 cup
Garnish
tablespoons fresh dill, chopped↗2 tablespoons
walnuts↗

Step-by-step instructions

1
Prepare the cucumber by peeling and dicing.
2
Prepare the marinade by combining the pepper, walnut oil and garlic. Marinate the cucumbers in the marinade for 2 hours.
3
Drain the cucumbers and transfer to a serving bowl. Add the cherry tomatoes and the yogurt, stirring well. Chill 4 hours or overnight.
4
Garnish bowls of gazpacho with chopped dill and walnuts.

Source: food.com

Original recipe ↗

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