Cucumber and yoghurt gazpacho recipe

• 2 cucumber
• 1 avocado
• 1 garlic clove
• 5 cm ginger
• 1 small bunch mint
• 2 x 175g plain yoghurt pot
• 200 ml (7fl oz) semi-skimmed milk
• 5 tbsp sherry vinegar
• 2 tbsp tamarind puree
• 2 pinch of Piment d'Espelette
• 3 tbsp olive oil
• 1 pinch salt and freshly ground pepper
• 1 Granny Smith apple

1. Prepare the gazpacho: peel 2 cucumbers and remove all the seeds.
2. Cut off about a third of one of them and set it aside.
3. Chop the rest into small pieces.
4. Halve 1 avocado, remove the stone and scoop out the flesh with a small spoon.
5. Peel and mince 1 garlic clove and 5 cm of ginger.
6. Chop the leaves of a small bunch of mint and set aside 2 tablespoonfuls.
7. Blend all these ingredients with 2 plain yoghurts, 200 ml of semi-skimmed milk, 5 tablespoons of sherry vinegar, 2 to 3 tablespoons of tamarind puree, 1 pinch of Piment d'Espelette (2 pinches required in total for recipe), 400 ml of cold water and 3 tablespoons of olive oil for 1 to 2 minutes.
8. Add salt, freshly ground black pepper and keep cold.
9. Prepare the crisp garnish.
10. Peel 1 Granny Smith apple.
11. Cut it in half, remove the core and chop the flesh into very small dice (brunoise), approximately 5 mm.
12. Cut the reserved piece of cucumber in the same way.
13. Put in a large bowl with the reserved chopped mint leaves.
14. Add salt and freshly ground black pepper.
15. Pour the soup into a tureen or soup plates.
16. Scatter the crisp garnish over.
17. Then sprinkle 1 pinch of Piment d'Espelette on top.
18. Serve nice and cold.

cucumber, avocado, garlic, ginger, mint, milk, sherry vinegar, tamarind puree, piment despelette, olive oil, salt, apple

Taken from www.lovefood.com/guide/recipes/15850/cucumber-and-yoghurt-gazpacho-recipe (may not work)