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Cucumber Gazpacho

A cool and refreshing summer take on traditional tomato gazpacho

Ingredients

  • 3 Cucumbers, lightly peeled and chopped
  • 2 Yellow bell peppers, chopped
  • 1 Fresh Serrano pepper, finely chopped
  • 1/2 Garlic clove, pressed
  • 1/2 Large Vidalia onion, chopped
  • 3 tbsp Fresh squeezed lime juice
  • 1/4 cup Fresh cilantro
  • 1 cup Plain Greek yogurt
  • 2 tsp salt, or to taste
  • 2 tsp Agave syrup
  • 1/4 tsp black pepper
  • Minced scallions and additional minced cilantro, for garnish

Instructions

  • Place the cucumbers, yellow peppers, Vidalia onion, garlic, Serrano pepper and cilantro in a food processor and grind until smooth. 
  • Transfer to a bowl and add lime juice, yogurt, Agave, salt and pepper. Blend in well and let Place in the ice box for at least a half an hour or overnight.
  • Spoon into small dishes and serve. Garnish with minced scallions and cilantro and serve.