White GazpachWOW

• 2.5 lbs. cucumbers, peeled, halved lengthwise & seeded. (divided)
• 2.5 c. chicken broth (divided)
• 1.5 c. plain non- or low fat yogurt
• ¼ c. white wine vinegar
• 2 lg. cloves garlic, peeled & finely minced (not pressed)
• Freshly ground pepper (white is best), to taste
• 1 or more dashes hot pepper sauce, to taste (I used green habanero)
• I added ¼ of a jalapeno, too
• 1 c. finely diced tomatoes
• ½ c. chopped scallions

1.  Dice 2/3 of cucumbers and coarsely process them in food processor with 1 cup of broth.  Transfer mixture to a bowl and stir in the remaining broth, yogurt, vinegar, garlic, pepper, and pepper sauce (& jalapeno, if desired)

2. Finely chop the remaining 1/3 of the cucumbers and add them to the soup along with the tomatoes and scallions.  Chill the soup thoroughly before serving.

Thanks for making the soup that will be the staple of summer, Erin – soooo delish!