Summery Green Gazpacho

Light, chilled, healthy green refreshment for a hot summer's day ... As your thoughts up north turn towards winter, ours at the bottom of the planet turn to thoughts of hot days and cool food! I did not want to add cream -- this gazpacho variation contains only Greek yoghurt and a smidgin of heart-healthy oil. Serve icy cold, perhaps in stemmed glasses, with croutons (which I discovered I'm out of, when I took the photographs). If possible, make a day or at least 4 hours before serving.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1 1⁄4 lbs English cucumbers (the long one which needs no peeling and seeding, about 570 g)
• 1  cup chicken broth, cold (chicken stock, 250 ml)
• 1  cup parsley, very loosely measured
• 1⁄2 cup sweet onion, chopped
• 1  cup yoghurt, not low-fat, pref. Greek
• 2  teaspoons sea salt (such as Maldon)
• 1⁄2 teaspoon Tabasco sauce
• 2  tablespoons walnut oil or 2  tablespoons avocado oil or 2  tablespoons extra virgin olive oil
• 1  tablespoon lemon juice, freshly squeezed

• Garnish

•  finely chopped spring onion, croutons

Directions

1. (I am not sure which broth or stock you would use. My granular stock powder is not very salty, so my soup needed more salt than stated above. The cubes unfortunately need boiling water to dissolve, while the granular powders dissolve readily in cold water. Therefore you will have to taste and adjust the seasoning before serving).
2. Rinse cucumber and cut off ends. Cut into rounds and then into cubes, and put into food processor.
3. Add the cold chicken broth/stock, and whizz at medium speed.
4. Add parsley, onion, yoghurt (Greek yoghurt is best)salt, Tabasco, oil and lemon juice.
5. Whizz at high speed until soup is smoothly processed. It won't be, and shouldn't be, velvet smooth.
6. Pour into, preferably, a glass bowl, cover, and chill. It's best to make this a day ahead.
7. Taste before serving, and adjust seasoning.