Cucumber Gazpacho Recipe
Ingredients
- 4 cucumbers (sliced thin)
- 3 tablespoons olive oil (plus more for serving)
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 15.5 oz. canned chickpeas (drained and rinsed)
- 5.3 oz. lemon Greek yogurt (I use Chobani)
- 1/4 cup fresh dill (plus more for serving)
- 1 tablespoon chives (chopped, plus more for serving)
- salt & pepper to taste
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