Cucumber gaspacho and yogurt

Method

1. 1

   Preparation of ingredients

2. 2

   Peel, cut in half, peel and slice the cucumbers into small dice. Clean and mince the new onions. Peel, degerm and chop the garlic. Wash, sponge and finely chop the fresh mint leaves.

3. 3

   Preparation

4. 4

   Pour the cucumber dice, chopped onions, chopped garlic, chiseled mint, milk and Greek yogurt into the bot of a blender robot. Add the olive oil and a teaspoon of paprika powder, then salt and pepper according to your tastes. Mix for several seconds until you get a smooth and homogeneous soup.

5. 5

   Finishing and service

6. 6

   Pour the gaspacho into a salad bowl, season with salt and pepper, if necessary, and store it fresh at least 2 hours before service. When serving, pour the gaspacho into verrines, bowls or hollow plates, then decorate with chopped parsley and some paprika powder.

Nutrition

calories

230

Indicative values from the source, for the original recipe.

Reviews