Name: Cucumber and Yogurt Soup
Ingredients: 1 lb cucumbers (some skin left, seeds removed); 2 garlic cloves; 3/4 lb Greek yogurt; 2 tbsp lemon juice; 1/2 tsp ground cumin; 10-15 basil leaves; 8-10 small mint leaves; 1 tbsp extra-virgin olive oil; 1/2 chili pepper (optional); 1/2 cup to 1 cup water, depending on desired thickness; Salt and black pepper to taste; 2-3 tbsp roasted walnuts (or other nuts), coarsely chopped; 1/2 cucumber, thinly sliced; 1-2 tbsp extra-virgin olive oil; Mint and/or basil leaves

Description

Cooling cucumber and yogurt combine in a smooth, creamy gazpacho.

Ingredients

Scale

1 lb cucumbers (some skin left, seeds removed)
2 garlic cloves
3/4 lb Greek yogurt
2 tbsp lemon juice
1/2 tsp ground cumin
10–15 basil leaves
8–10 small mint leaves
1 tbsp extra-virgin olive oil
1/2 chili pepper (optional)
1/2 cup to 1 cup water, depending on desired thickness
Salt and black pepper to taste

For serving:

2–3 tbsp roasted walnuts (or other nuts), coarsely chopped
1/2 cucumber, thinly sliced
1–2 tbsp extra-virgin olive oil
Mint and/or basil leaves

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Instructions

Peel cucumbers and remove the seeds, but leave some of their peel on if you’re looking for a more rustic result.
Place all the ingredients, except for the water, in a large blender. Blend until smooth, slowly adding the water until you get the desired consistency.
Let the soup rest in the fridge for at least one hour to allow flavors to blend.
Serve cold, pouring it in individual bowls and topping each one with more olive oil, a few cucumber’s slices, toasted walnuts and a couple of mint or basil leaves.