Zucchini Cucumber Gazpacho - cooking recipe

Ingredients

2 cucumbers - peeled, seeded, and cubed
2 zucchini, cubed
3 tablespoons lemon juice
8 basil leaves
salt and ground black pepper to taste
1/4 cup yogurt

Preparation

Combine cucumbers, zucchini, lemon juice, basil leaves, salt, and pepper in a food processor; blend until smooth. Pour into a bowl and stir in yogurt.
Refrigerate before serving, at least 30 minutes.