Creamy Cucumber Gazpacho

3 August 2020

Ayurvedic experts recommend both cucumber and yoghurt to cool down your body temperature. This recipe is a combination of both, but beware: this stuff is addictive!

Ingredients (Serves 4) #

  • 1 cucumber
  • 500 grs of good natural yoghurt
  • 1 – 2 cloves of garlic (peeled)
  • a splash of lemon juice
  • 1 tablespoon of olive oil
  • salt & pepper
  • plenty of dill
  • a handful walnuts
  • a tray of ice cubes

Preparation #

  • Cut the cucumber in halves lengthwise and scrape out pips with a teaspoon. Roughly chop up two thirds of it and blend with all other ingredients but the dill and the walnuts. Depending on the yoghurt you use you might hafe to add a little water to get the texture right.
  • Finely chop the rest of the cucumbers and the dill and stir in.
  • Ladle out into plates, add the ice cubes (3 per plate) sprinkle with chopped walnuts.

Affordable Mallorca Tip: Putting your plates into the fridge for an hour before use will give your gazpacho that tiny bit of extra cool.

3 August, 2020

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