Cucumber Mint Gazpacho

Serves 4

Ingredients

3 large cucumbers peeled and roughly chopped
1 cup fresh mint leaves firmly packed
1 cup plain Greek yogurt or a dairy free yogurt if preferred
1 clove garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon salt
1.4 teaspoon black pepper
1.2 cup cold water adjust for thickness
Optional toppings include diced cucumber a drizzle of olive oil chopped mint or micro greens

Instructions

Place the chopped cucumbers mint yogurt garlic lemon juice olive oil salt and pepper into a blender.
Blend on high until completely smooth.
Add cold water a little at a time until the texture is thin and drinkable but still creamy.
Taste and adjust seasoning with more salt lemon juice or mint as needed.
Chill the gazpacho in the refrigerator for at least thirty minutes before serving.
Serve cold with any of the optional toppings.