White Gazpacho

by Rachael Ray Show Staff 11:00 PM, June 30, 2013

Aired June 30, 2013

Serves 4 to 6 servings
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, chopped
1 hot pepper such as jalapeo, seeded
2 tablespoons parsley
1/4 cup fresh dill
Juice of 2 lemons
About 1/4 cup EVOO Extra Virgin 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.