Green cucumber & mint gazpacho

Ingredients

• 1 cucumber, halved lengthways, deseeded and roughly chopped
• 1 yellow pepper, deseeded and roughly chopped
• 2 garlic cloves, crushed
• 1 small avocado
  
  , chopped
• bunch spring onions
  
  , chopped
• small bunch mint
  
  , chopped
• 150ml pot fat-free natural yogurt
• 2 tbsp white wine vinegar
• few shakes green Tabasco sauce
• snipped chives, to serve

  Method

  1. In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
  2. Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days – just give it a good stir before serving.
  3. Source: bbcgoodfood.com