Eastington@Paddington

Recipe From:

https://drhyman.com/blog/2023/07/10/cucumber-pepper-gazpacho/?_kx=Y-3qyU5cZkWEKEL1hzwZziHGSK4kwFk1bJfBOvEhXpQ=.HKMsXE

So simple, no cooking except for toasting pine nuts.

Ingredients:

Soup

• 4 Persian cucumbers, ends trimmed, roughly chopped
• 2 green bell peppers, seeded, roughly chopped 
• 2 medium zucchini, ends trimmed, roughly chopped
• 8 large basil leaves
• 1 lemon, juiced
• 1 cup sheep yogurt (save ¼ cup for garnish)
• ¼ cup olive oil (save 1 tablespoon for garnish)
• ½ teaspoon sea salt
• 1 ½ cup filtered water

Garnish

• 1 Persian cucumber
• 1 tablespoon pine nuts
• 1 yellow summer squash
• 1 chili pepper
• Basil leaves

I substituted:

-Lebanese cucumbers (instead of Persian)
-Tamar Valley Yogurt (for the sheep’s milk yogurt)
-Yellow Squash (for the yellow summer squash which is a yellow zucchini)