Recipe for Cucumber and Melon Gazpacho 
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Yield:
6 servings
Ingredients:
Amount Ingredient
2 lrg Cucumbers, peeled and seeded
1 med Galia melon, peeled and seeded
1 bn Rocket leaves
3 sprg dill
3 sprg mint
2 tbl Tarragon vinegar
1 sm Clov garlic, peeled
1 sm Green chilli, seeded
290 ml Carrot juice or mixed vegetable juice
150 ml Greek yoghurt
6 tbl Olive oil
Salt and freshly ground black pepper
----------------- GARNISH ----------------
Ice, crushed
Instructions:
Instructions: Finely dice half 1 cucumber and 1 slice of melon and reserve. Chop the remaining cucumber and melon roughly and put into a liquidizer with the rocket, dill, mint, vinegar, garlic, chilli and half the carrot or mixed vegetable juice. Liquidize to a smooth paste and gradually blend in the remaining juice, yoghurt and oil.

Season to taste with salt and pepper. Refrigerate until cold.

To serve pour into 6 individual soup bowls and garnish with the reserved cucumber and melon, crushed ice cubes and sprigs of dill.

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