Ingredients
>
2 English cucumbers
>
1/3 cup chopped walnuts
>
1 (6 oz) pkg baby spinach (about 6 cups, lightly packed)
>
1 cup plain nonfat Greek yogurt
>
1/4 cup fresh dill
Steps
1
Trim the cucumbers and coarsely chop. In a blender or food processor, pulse the nuts a few times to break into small pieces. Add cucumbers, spinach, yogurt, and dill. Season with salt and pepper. Add 2 cups ice cubes and blend on high 1–2 min., until smooth. Divide soup among 4 glasses or bowls and serve.
Tips
If desired, garnish the green gazpacho with a drizzle of olive oil and balsamic vinegar.
