Cucumber Gazpacho (1/2 Cup Serving)

1 ½ English Cucumbers
½ Vidalia or Sweet Onion
¾ cup 0% fat Greek Style Yoghurt
1 cup fresh Dill Weed
5 tbsp White Balsamic Vinegar
Salt & White Pepper to taste
4 drops Tabasco Hot Sauce
or 4 drops Tabasco Jalapeño Sauce
Garnish
1/8 cup 0% Fat Greek Style Yoghurt
1 tbsp Finely Diced Cucumber
8 small “feathers” of Dill

Dice cucumber to ½ inch dice. Measure 4 cups into the bowl of a food processer. Dice onion. Add 1 cup onion to cucumber. Wash, dry, and chop dill, removing coarse stems. Add dill, ¾ cup yoghurt, vinegar, and hot sauce to cucumber. Pulse until vegetables are chopped evenly, to a fine texture. Do not over process. Season to taste with salt, and white pepper.

Refrigerate soup for 1 hour or overnight.

To serve, spoon ½ cup servings into small bowls or soup cups, garnish with a mounded 1/4 teaspoon of yoghurt, a sprinkle of cucumber and a feather of dill. Alternatively, float cucumber slices in soup, add a mound of yoghurt and feather of dill. Serve immediately.

Accompaniment: thin slice pumpernickel spread with sweet butter, smoked salmon, garnished with thinly sliced red onion, and a caper.

Makes 6 - ½ cup servings

Source: Heather Ann Mitchele, 2010

Number of Servings: 6

Recipe submitted by SparkPeople user HAMJBMM.