Greek Yogurt Gazpacho

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Cucumber-Gazpacho

Serves 4 – 6

1-1/2 seedless cucumbers, peeled, coarsely chopped
2 ribs celery, coarsely chopped
1 small onion, coarsely chopped
1 clove garlic, crushed
2 green tomatoes or red if not available, chopped
1 jalapeño, seeded
2 tablespoons parsley
1/4 cup fresh dill
Juice of 2 lemons
¼ cup olive oil
1/2 teaspoon cumin
1 cup Greek-style plain yogurt

Combine all ingredients in the bowl of a food processor. Process in batches in food processor until fairly smooth, chill and serve. Use a little water to thin if soup is too thick.

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