Gazpacho is Spanish in origin—a cold, raw soup typically made with tomatoes. This variation serves four and uses fresh herbs and cucumbers to give it a bright green color. Best enjoyed on a hot summer night!

1 shallot, diced

1/2 inch ginger, diced

2 cloves garlic, diced

1/2 of a lemon, juiced

1/3 cup full fat yogurt

1 teaspoon white vinegar

2 Tablespoons olive oil

greens from bunch of 1 green onion

1/2 cup mint

1/2 cup basil

1/4 cup dill

1 english cucumber

1 1/2 cucumber

1/2 tsp sea salt or to taste

INSTRUCTIONS FOR PARENTS/TEACHERS:

Dice the shallot, ginger and garlic, set aside

Juice half of a lemon making sure to avoid all seeds, set aside

Measure out yogurt, white vinegar and olive oil into a bowl, set aside

Cut the green stalk from one bunch of green onions and set aside

Cut both kinds of cucumber into small chunks and set aside

Help kids blend the ingredients in the blender

In order to get a smooth consistency, the gazpacho ingredients will need to be cleaned off of the sides of the blender periodically – use a plastic spatula

INSTRUCTIONS FOR KIDS:

Pick the mint, basil and dill leaves off of the stems of the plants and set aside

Put the first 7 ingredients into the blender and puree

Place the last 7 ingredients into the blender and puree

Pour into soup bowls and enjoy!