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Cucumber And Melon Gazpacho Recipe

by Global Cookbook

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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