Categories: Basil, Cucumbers, Gazpacho, Green onions, October2012, Soups, Summer

Ingredients

• 3 cloves garlic, (peeled and crushed)
• 3 medium cucumbers, peeled, seeded and chopped
• 1 small green pepper
• 2 green onions, chopped
• 2 tbs. chopped fresh basil, cilantro or parsley
• 2 cups cold vegetable broth
• 2 cups plain yogurt
• 2 to 3 tbs. sherry wine vinegar or fresh-squeezed lemon juice
• 3 tbs. extra virgin olive oil
• Sea salt
• White pepper
• Cherry tomatoes, red or gold, cut in tiny wedges
• Fresh basil, cilantro or parsley, chopped, for garnish

Directions

1. Put the garlic, half of the cucumbers, green pepper, green onions, basil and vegetable broth in a blender and puree until smooth. Add the remaining cucumbers and puree. Transfer to a bowl and whisk in the yogurt, vinegar and olive oil. Season to taste with salt and white pepper. Chill until cold. Serve garnished with the tomatoes, and more green onions and fresh herbs.

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