I love making a gazpacho once the weather heats up- it’s always so refreshing! I have a few different ones in the rotation, but I think this cucumber one is my favorite. The yogurt adds a nice flavor, as well as a little protein.
4 small cucumbers (persian or pickling), peeled, seeded and chopped
2 cups cherry tomatoes (or other small tomatoes
1 jalapeno, seeds removed, chopped
1 red onion, ½ roughly chopped, ½ finely diced
1 large garlic clove, roughly chopped
1 teaspoon sea salt
2 tablespoon apple cider vinegar
1 bunch of mint, chives and parsley, roughly chopped
¼ cup olive oil
¼ cup full fat Greek yogurt
In a food processor, combine all ingredients except for half of the cucumbers and the finely diced red onion until smooth. Poor into a large bowl.
Stir in the remaining cucumber and red onion.
Chill for at least two hours. Garnish with a sprinkle of chopped herbs and these crunchy chickpeas and enjoy!