Cucumber Gazpacho Recipe

Here’s Emily’s entry into the Gimme Recipes! Contest.  I just picked some fresh organic cucumbers from my garden, and this sounds like a great way to enjoy them.

This is a simple soup that is sooo refreshing on a summer day, and easy too. 

Cucumber Gazpacho

5 cucumbers, peeled, seeded, and roughly chopped
4 stalks celery, roughly chopped
4 scallions, white and green parts, roughly chopped
1 sweet green pepper, seeded and roughly chopped
a handful of parsley, stems and leaves (or cilantro, according to taste)
a handful of fresh dill leaves (or 2 Tbsp dried)
3 cups of plain yogourt
salt & pepper, freshly ground
sugar

Blend all vegetables and yogourt in batches in a blender or food processor until smooth. Add salt & pepper and sugar to taste. Chill for two hours or up to 2 days. 

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