When it’s hot outside, skip the stove and turn to your blender for nourishment. Gazpacho, a cold soup made from raw, blended veggies, is heavenly on a summer day. With the added cooling effects of cucumber, this recipe will help you beat the heat!

Ingredients

• 1 Tbsp minced shallot
• 1 small garlic clove
• 1 large English cucumber, or equivalent weight of any thin-skinned cucumbers (Persian, Japanese)
• ½ cup fresh herbs (cilantro, dill, or basil)
• 1-2 Tbsp lime juice
• 1 cup plain yogurt
• ¼ cup sour cream
• salt
• white pepper – black also ok but will show up as flecks in soup
• 1 tsp coriander
• 1 Tbsp olive oil
• Mint sprigs (garnish)

Optional garnishes: edible flowers, diced avocado, halved green grapes, minced chives.

Directions

• Cut several thin cucumber slices for garnish, set aside with mint sprigs.
• Place the rest of the ingredients in a blender and blend until smooth. Adjust salt/pepper/lime juice to your taste.
• Refrigerate until serving along with garnishes.