Light, chilled, healthy green refreshment for a hot summer's day ... As your thoughts up north turn towards winter, ours at the bottom of the planet turn to thoughts of hot days and cool food! I did not want to add cream -- this gazpacho variation contains only Greek yoghurt and a smidgin of heart-healthy oil. Serve icy cold, perhaps in stemmed glasses, with croutons (which I discovered I'm out of, when I took the photographs). If possible, make a day or at least 4 hours before serving.

Ingredients

6 serv.

English cucumbers1 1⁄4 lbs
the long one which needs no peeling and seeding, about 570 g
chicken broth↗1 cup
cold (chicken stock, 250 ml)
parsley↗1 cup
very loosely measured
sweet onion↗1⁄2 cup
chopped
yoghurt↗1 cup
not low-fat, pref. Greek
sea salt↗2 teaspoons
(such as Maldon)
Tabasco sauce↗1⁄2 teaspoon
avocado oil or extra virgin olive oil↗2 tablespoons
lemon juice↗1 tablespoon
freshly squeezed
Garnish
finely chopped spring onion
croutons

Step-by-step instructions

1
(I am not sure which broth or stock you would use. My granular stock powder is not very salty, so my soup needed more salt than stated above. The cubes unfortunately need boiling water to dissolve, while the granular powders dissolve readily in cold water. Therefore you will have to taste and adjust the seasoning before serving).
2
Rinse cucumber and cut off ends. Cut into rounds and then into cubes, and put into food processor.
3
Add the cold chicken broth/stock, and whizz at medium speed.
4
Add parsley, onion, yoghurt (Greek yoghurt is best)salt, Tabasco, oil and lemon juice.
5
Whizz at high speed until soup is smoothly processed. It won't be, and shouldn't be, velvet smooth.
6
Pour into, preferably, a glass bowl, cover, and chill. It's best to make this a day ahead.
7
Taste before serving, and adjust seasoning.

Source: food.com

Original recipe ↗

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