A workers' cooperative growing food on London's edge in the Lea Valley

Cucumber and Mint Gazpacho

1 cucumber, deseeded and roughly chopped

1 pepper, deseeded and roughly chopped

2 garlic cloves

1 small avocado (optional)

bunch spring onions, chopped

small bunch mint, chopped

150ml plain yogurt

2 tbsp white wine vinegar

few shakes green Tabasco sauce

snipped chives, to serve

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.

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.

Categories:  Recipes

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