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  • Cucumber And Melon Gazpacho

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    Cucumber And Melon Gazpacho
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lrg Cucumbers, peeled and seeded
    • 1 med Galia melon, peeled and seeded
    • 1 bn Rocket leaves
    • 3 sprg dill
    • 3 sprg mint
    • 2 Tbsp. Tarragon vinegar
    • 1 sm Clov garlic, peeled
    • 1 sm Green chilli, seeded
    • 290 ml Carrot juice or possibly mixed vegetable juice
    • 150 ml Greek lowfat yoghurt
    • 6 Tbsp. Extra virgin olive oil Salt and freshly grnd black pepper Ice, crushed
    • 1 sprg dill

    Directions

    1. Finely dice half 1 cucumber and 1 slice of melon and reserve. Chop the remaining cucumber and melon roughly and put into a liquidizer with the rocket, dill, mint, vinegar, garlic, chilli and half the carrot or possibly mixed vegetable juice. Liquidize to a smooth paste and gradually blend in the remaining juice, lowfat yoghurt and oil.
    2. Season to taste with salt and pepper. Chill till cool.
    3. To serve pour into 6 individual soup bowls and garnish with the reserved cucumber and melon, crushed ice cubes and sprigs of dill.

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