Cherry Tomato Gazpacho

Submitted by Lorraine of AZ

"A very simple, yet very tasty version of gazpacho, a chilled summer soup. You can make this up in no time, too, and enjoy a cooling soup on a hot day. Recipe doubles easily. Note that 2 hours marinating and chilling times are not included in the preparation time for this recipe making this a soup that is best made in the morning or the day before."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 2

ingredients

• 1 cup diced cucumber (peeled)
• 1⁄2 teaspoon pepper
• 2 tablespoons walnut oil
• 1 garlic clove, minced
• 3⁄4 cup cherry tomatoes
• 1 cup plain yogurt

• Garnish

• 2 tablespoons fresh dill, chopped
• walnuts

directions

1. Prepare the cucumber by peeling and dicing.
2. Prepare the marinade by combining the pepper, walnut oil and garlic. Marinate the cucumbers in the marinade for 2 hours.
3. Drain the cucumbers and transfer to a serving bowl. Add the cherry tomatoes and the yogurt, stirring well. Chill 4 hours or overnight.
4. Garnish bowls of gazpacho with chopped dill and walnuts.