Cucumber Gazpacho
Ingredients
- 300 g Japanese cucumbers peeled and chopped
- 1 tbsp sweet basil
- 1 tbsp Italian parsley
- 1 tbsp Dill leaves
- 1 tbsp Mint leaves
- 1 Green chili
- 1 small clove garlic
- 1 small pickled shallot
- 3 tbsp Olive oil
- 3/4 c Fresh yogurt
- 1/2 tsp White pepper
- 1 tbsp Lemon juice
- 1 tsp Salt or to taste
- 10 to 12 slices cucumber
- 1 tbsp olive oil
- 2 slices toasted bread (Optional)
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