Cucumber Gazpacho

This has become a much loved summer recipe, ideal for lunch as pictured here served with an asian noodle salad, or alone served as a starter. Inspired from a recipe found in the Sivananda Cook Book, which is a favourite reference of mine.

Made with Cucumber it is less acidic as the traditional tomato version and Sheeps yogurt easier for digestion and a probiotic for the gut.

INGREDIENTS
Vata and Pita Pacifying / summer season
Serves 4
2 Cucumber
1 lemon
1/2 Cup measure of halved Walnuts
200 gm Organic Sheeps Yogurt
Salt and Pepper

PREPARATION
Peel the cucumbers and cut into 5 cm chunks to place in the Vitamix or blender. Then add the juice of one lemon, the yogurt and walnuts. With salt and pepper to taste. Blend on a low number for a rough textured finish and place in the fridge before serving.

Serve with a slice of lemon in a glass, with croutons if you wish.