A must try recipe with our recipe expert Chef Kristian Mill. This deliciously creamy and zesty spring green gazpacho is a sure favorite. It’s a beautiful, easy dish that is light and refreshing. Make ahead and chill overnight to let the flavors grow. 

Servings 2

Ingredients

• 1 large seedless cucumber, peeled and cut into chunks, plus sliced cucumber for garnish

• 1 cup plain Greek yogurt

• 1 avocado, pitted

• 1/4 teaspoon lemon zest

• juice of 1/2 a lemon

• 1 clove garlic, chopped

• 2 teaspoon shallot, chopped

• 2 tablespoons chopped fresh dill, plus extra for garnish

• 5 large basil leaves

• 1/2 - 1 whole jalapeño, seeds and ribs removed, depending on your heat preference 

• 2 tablespoons Joy extra virgin olive oil, plus extra for drizzling                            

• 1 tablespoons apple cider vinegar

• 1 teaspoon smoked paprika 

• salt and pepper to taste

Directions 

1. Place all the ingredients into a blender a blend until smooth. Taste for salt and pepper and add as needed.
2. Blend once more for 1 minute to incorporate salt and pepper.
3. Chill in refrigerator for at least 2 hrs, flavors blossom when left to chill overnight.
4. To serve, garnish with sliced cucumber, dill and basil leaves, lemon zest and drizzle with Joy extra virgin olive oil. 

Chef Kristian Mill's Spring Green Gazpacho is pleasant and a nice dinner for two. Let us know what you think of this dish on Instagram @yourolivoamgio, and don't forget to follow and tag us in your creations #yourolivoamigo.