Cucumber Gazpacho

It is September. The temperatures are still high up and so it is still time for some nice and fresh late-summer recipes. Here we feature a nordic/mediterranean hybrid: the cucumber gazpacho. The idea originally came from the classic southern Spanish gazpacho made mainly from tomatoes, cucumber, onion, and olive oil. Here we kept one ingredient (the cucumber) and combined with some ingredients, which are used in the northern countries for cucumber salads and recipes.

What you need:

• 2 mediums-sized cucumbers
• 50 ml milk
• 100g natural yoghurt
• 3 spoons vinegar
• 1 spoon salt
• 1 spoon dill

How you do it:

OK. This one  is easy. Just peel and dice the cucumbers and put them into a blender. Add the rest of the ingredients and blend everything. There…you are done…

Serve and enjoy.

PS: Serve the cucumber gazpacho with some smoked salmon. This gives some special kick.