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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A very simple, yet very tasty version of gazpacho, a chilled summer soup. You can make this up in no time, too, and enjoy a cooling soup on a hot day. Recipe doubles easily. Note that 2 hours marinating and chilling times are not included in the preparation time for this recipe making this a soup that is best made in the morning or the day before. Ingredients:
1 cup diced cucumber (peeled) |
1/2 teaspoon pepper |
2 tablespoons walnut oil |
1 garlic clove, minced |
3/4 cup cherry tomatoes |
1 cup plain yogurt |
2 tablespoons fresh dill, chopped |
walnuts |
Directions:
1. Prepare the cucumber by peeling and dicing.
2. Prepare the marinade by combining the pepper, walnut oil and garlic. Marinate the cucumbers in the marinade for 2 hours.
3. Drain the cucumbers and transfer to a serving bowl. Add the cherry tomatoes and the yogurt, stirring well. Chill 4 hours or overnight.
4. Garnish bowls of gazpacho with chopped dill and walnuts.
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