Cooling Cucumber Gazpacho

 This morning I found a great posting on Kitchen Bloody Kitchen for a Cucumber Wasabi Gazpacho (pictured above,) and I thought how lovely and cooling this we be on these hot summer days that we have been having. I am thinking that this will be a great addition to dinner for tomorrow!
 I have made a few adjustments to the given recipe... Here is what I am thinking

Gazpacho:

1 English Cucumber (skinned)

1 Stalk of Celery

1 cup of Stonyfield Plain Yogurt

1 Tablespoon of Olive Oil

1 Tablespoon of Cilantro Chopped

Sea Salt & Pepper to taste

Garnish:

½ cup Diced Green Pepper

½ cup Diced Grape Tomatoes

¼ cup Diced Red Onion

1 Diced Jalapeno Pepper

Juice of 1 Lime

For rimming the glass:

Zest of Lime

2 Tablespoons of Sea Salt

• In a food processor or blender combine the Gazpacho ingredient all together. Blend until the consistency is smooth. Refrigerate until ready to serve, can be made 24 hours in advance

•   In a separate bowl combine the peppers, tomatoes, and onion. Add the juice of the lime and let sit refrigerated for at least one hour.

• In a separate dish combine the lime zest and sea salt. Use the mixture to rim the glass before adding the gazpacho.

• Serve in chilled rocks glass rimmed with the lime salt. Gently ladle in the gazpacho and top with the chopped vegetable medley. Grab a spoon and enjoy!