Cucumber Gazpacho

I was contemplating a tremendous pile of fresh cucumbers from my garden today when I noticed a free local food magazine sitting beside them (called MIX). As it turned out, that magazine had a recipe for cucumber gazpacho that I immediately modified and made for lunch. It was delicious!

INGREDIENTS:

2 large cucumbers
1 large tomato
2-3 cloves of garlic
1 handfull of cilantro
1/4 medium sweet onion
1/2 cup kefir, yogurt, coconut milk or thick nut milk
Splash of apple cider vinegar
salt and pepper to taste
1/4 tsp cumin
dash of chipotle of chili powder

METHOD:

Peel and chop the cucumbers and put them in a food processor or large blender. Chop and add the tomato, the 1/4 onion, and the garlic. Add the remaining ingredients and blend until creamy. Taste and adjust the seasonings.

Refrigerate for at least 1/2 an hour before serving to allow it to chill and for the flavors to blend.