Saturday's Kitchen: Green Gazpacho

With the type of weather we've been having around here, cool foods are a must. 
I tried this green gazpacho for a week night meal, and it was quick, easy and refreshing! 
Even my 3 year old enjoyed it.

1 cucumber , halved lengthways, deseeded and roughly chopped
yellow pepper , deseeded and roughly chopped
garlic cloves , crushed
1 small avocado , chopped
bunch green onions  , chopped
small bunch mint , chopped
150ml pot fat-free natural 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.

    Cook's Note
    This is my kind of recipe - a little bit of this, a little bit of that, etc. Perfect for summer cooking!

    I did think that this soup benefited from a good drizzle of fruity olive oil before serving.

    I hope you enjoy! 

    And as always, if you do try it and like it, please do let me know!

    Until next time, 
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