Tomato and cucumber gazpacho

1. Wash the tomatoes and dip them for 1 minute in boiling water. pass under cold water, drain , peel and cut into pieces. Peel the garlic and cut into pieces.

2. Put the tomatoes, garlic in a blender with the olive oil, salt, pepper and mix until a smooth soup. Pour into a bottle and place in the fridge.

3. Peel the cucumber, cut in half and remove the seeds with a small spoon, then cut into pieces.

4. Put the cucumber pieces in a blender with the lemon juice, yogurt, salt and pepper. Mix and divide into 4 glasses. Wash and dry the mint sprigs. Garnish with mint. Serve chilled.

Photo credit: Sucré Salé