Cucumber and white grape gazpacho
Ingredients
- 1 large cucumber, peeled, deseeded and roughly chopped
- 2 sticks of celery, chopped
- 100 g white grapes
- 150 g Greek yogurt
- handful of flat-leaf parsley, roughly chopped
- handful of dill, roughly chopped
- 1 thick slice white bread, crust removed and cubed
- 1-2 tbsp sherry vinegar (or white balscamico)
- 50 ml olive oil
Method
- Blend all ingredients, except the olive oil, to a smooth puree. Pass through a fine-meshed sieve. Add olive oil and blend again for a very smooth and silky consistency. Chill for several hours before serving.