Cucumber-Mint Gazpacho

• 2 English cucumbers
• 1 small-medium white onion
• 1 yellow bell pepper, membrane removed*, seeded and chopped
• 2 cloves garlic, chopped
• 1 jalapeno, seeded and chopped
• 8-10 large mint leaves, chopped
• 1/4 cup canned coconut milk**
• 2 Tbsp EVOO (more or less to taste)
• 2 Tbsp fresh lime juice
• 2 Tbsp wine vinegar (red, white, or sherry)
• 1 tsp sea salt
• freshly ground pepper

1. Place all indredients in bowl of food processor.*** Process into a puree with a slightly textured consistency. Refrigerate for 2 hours. Serve chilled.
2. Notes:
3. * Easiest way to remove bell pepper membrane (the textured, almost bubbly film closest to the flesh) is with a sharp potato peeler.
4. ** Instead of coconut, you can substitute either an avocado or 6 oz of Greek yogurt.
5. *** If you don't have a food processor, you can use a blender, but remember to add the liquid ingredients to the pitcher first, followed by the raw vegetables. Blend to desired consistency.

cucumbers, white onion, yellow bell pepper, garlic, jalapeno, mint, coconut milk, evoo, lime juice, wine vinegar, salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/cucumber-mint-gazpacho-51231371 (may not work)