Creamy Cucumber Gazpacho - cooking recipe

Ingredients

1 1/2 lbs cucumbers, peeled and chopped
1 garlic clove, minced
3 tablespoons sweet onions, chopped
1 cup vegetable broth
2 cups plain yogurt
1 tablespoon lemon juice
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)

Preparation

Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
Chop onion and mince garlic. Place garlic, onion, cucumber and 1/2 cup of stock into food processor or blender.
Blend until somewhat smooth with some small chunks of cucumber or blend to consistency desired.
Add yogurt, remaining stock, lemon juice, salt and pepper to combined ingredients in bowl and whisk together until well blended. Season to taste.
Pour soup into a tightly covered container and place in refrigerator to chill overnight. (the chilling time mellows the raw onion and garlic and allows the flavours to mingle).
Serve cold.
Garnish with fresh herbs such as coriander, dill, or basil.