Cucumber Dill Gazpacho

• 3 whole Cucumbers, Peeled And Cut Into Chunks
• 1/4 whole Red Onion, Skinned
• 1 clove Garlic, Peeled
• 1/3 cups Fresh Dill
• 1 whole Jalapeno, Halved, Stem And Seeds Removed
• 1-1/2 cup Plain Yogurt (nonfat, Greek - It All Works)
• 2 Tablespoons Olive Oil
• 1/2 whole Lemon, Juiced
• 2 Tablespoons Pure Maple Syrup
• 1 teaspoon Salt
• 1/2 cups Water (to Desired Consistency)

1. Place all ingredients in a blender or food processor and process until very smooth, 2-3 minutes. Add water as needed to achieve desired consistency; taste and adjust seasonings accordingly.
2. Refrigerate for an hour or so before serving. Serving vessels can be placed in the freezer to help the soup stay cold.
3. Garnish ideas: chopped, seeded tomatoes, lemon oil, goat cheese, yogurt, dill, crab salad.
4. Note: this will keep in the refrigerator for up to 2 days.

cucumbers, ubc, clove garlic, fresh dill, nonfat, olive oil, lemon, maple syrup, salt, water

Taken from tastykitchen.com/recipes/soups/cucumber-dill-gazpacho/ (may not work)