Cucumber Gazpacho with Lavender
This light, delicious, easy-to-make appetizer is perfect for hot summer days when you don't feel like cooking.
Equipment
- blender or immersion blender
Ingredients
- 2 cucumber(s)
- 1 cup plain yogurt
- 1 clove garlic
- 2 tbsp cider vinegar
- 1 tbsp culinary lavender buds (dried lavender flowers)
- salt and pepper to taste
- sprigs chives for garnish
Instructions
- Peel and chop the cucumbers.
- Peel and crush the garlic clove.
- Combine the cucumbers, yogurt, garlic, cider vinegar, olive oil, and dried lavender flowers in a blender.
- Blend until smooth and homogeneous.
- Season to taste with salt and pepper.
- Refrigerate for at least 1 hour before serving.
- Serve chilled, garnished with a few sprigs of snipped chives.
Notes
Notes: Add a few ice cubes to the blender before serving to cool the soup even more.
Tried this recipe?Let us know how it was!