Cool Gazpacho with Spiced Cucumber-lime Frozen Yogurt
Impress your friends with the coolest gazpacho this summer.
Spiced cucumber-lime frozen yogurt
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt overnight in the refrigerator. This should yield 1 cup of yogurt cheese.
For Gazpacho, mix all ingredients in a bowl, minus the scallions, and refrigerate for one hour.
Serve it chilled, not too cold.
For, spiced cucumber-lime frozen yogurt, in a separate bowl, whisk all ingredients, including the grated skin of 1 lime.
Pour mixture into a small loaf pan and freeze for about 2 hours or until the consistency of Italian ice.
Use a small 1 tablespoon scoop.
If larger scoops are desired, double recipe with less salt.
Garnish gazpacho with drizzles of olive oil, fresh ground black pepper, 1 scoop of spiced cucumber-lime frozen yogurt and scallions.