SPICY GREEN GAZPACHO

Total Time (mins) = 20, Difficulty = 2, Servings = 6, Ingredients = 13

INGREDIENTS

• 1 English cucumber, peeled 
• 3 slices white bread, crusts removed 
• 2 stalks Celery, roughly chopped 
• 1 bell green pepper, roughly chopped 
• 1 or 2 green poblano chilies, seeded and roughly chopped 
• 2 tablespoons fresh dill 
• 1 teaspoon chopped garlic 
• 3/4 cup walnuts 
• 1 pkg. (5 oz.) Arugula 
• 1 cup water 
• 4 tablespoons sherry vinegar 
• 3 tablespoons fat-free plain Greek yogurt 
• 1 teaspoon honey 
• 1/2 teaspoon salt 
• Olive oil for drizzling 
• 1 tablespoon thinly sliced mint, optional

DIRECTIONS

• FINELY dice 1/4 of the cucumber and set aside.
• PUREE remaining cucumber with bread, celery, green peppers, poblano peppers, dill and garlic. Transfer mixture to a large bowl. Puree walnuts, arugula and water into a paste. Add sherry vinegar, yogurt and honey. Combine walnut mixture with cucumber mixture and season with salt.
• DIVIDE soup between 6 bowls. Serve with a sprinkling of reserved diced cucumber, a drizzle of olive oil and mint. Serve chilled.