Cherry Tomato Gazpacho - cooking recipe

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

Preparation

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