Chef’s Corner - Cucumber and Mint Gazpacho

With the summer being sweltering hot right now, a refreshingly cool dinner is desirable and what could be more perfect than a gazpacho - a soup originating from Spain made from raw vegetables and served cold. It is ideal for summer, so we have put together a Cucumber and Mint Gazpacho recipe for you to try at home.
Cucumber and Mint Gazpacho
Sevres 4
2 organic cucumbers deseeded and chop
2 yellow peppers deseeded and chop
4 garlic cloves crushed
2 small ripe avocados diced
1 bunch spring onions, chopped
1 bunch mint, picked and chopped
300ml fat-free natural yogurt
4 tbsp white wine vinegar
First, set aside half the mint and yogurt for serving
Using a food processor or blender, blend all ingredients until smooth 
Season to taste with vinegar and Tabasco
Chill; serve with remaining yogurt, mint and croutons and a few ice cubes if you like
Tip: If you would like a thinner consistency, add a splash of water