Creamy Cucumber Gazpacho

Ayurvedic experts recommend both cucumber and yoghurt to cool down your body temperature. This recipe is a combination of both, but beware: this stuff is addictive!

Ingredients (Serves 4) #

1 cucumber

500 grs of good natural yoghurt

1 – 2 cloves of garlic (peeled)

a splash of lemon juice

1 tablespoon of olive oil

salt & pepper

plenty of dill

a handful walnuts

a tray of ice cubes

• Cut the cucumber in halves lengthwise and scrape out pips with a teaspoon. Roughly chop up two thirds of it and blend with all other ingredients but the dill and the walnuts. Depending on the yoghurt you use you might hafe to add a little water to get the texture right.

• Finely chop the rest of the cucumbers and the dill and stir in.

• Ladle out into plates, add the ice cubes (3 per plate) sprinkle with chopped walnuts.

AM Tip: Putting your plates into the fridge for an hour before use will give your gazpacho that tiny bit of extra cool.

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