Green cucumber & mint gazpacho

• cucumber↗1

  halved lengthways, deseeded and roughly chopped

• yellow pepper↗1

  deseeded and roughly chopped

• garlic cloves↗2

  crushed

• small avocado↗1

  chopped

• bunch spring onions↗

  chopped

• small bunch mint↗

  chopped

• pot fat-free natural yogurt↗150ml ml
• white wine vinegar↗2 tbsp tbsp
• few shakes green Tabasco sauce
• snipped chives

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.