Gazpacho with cucumber wasabi

By polloazul

Ingredients

• 250 grams of soy yogurt natural, creamy and slightly acid
• 500 grams of cucumbers
• 40 grams of extra virgin olive
• 25 grams of apple vinegar
• 1 / 2 teaspoon wasabi powder
• few leaves of mint
• some celery leaves
• 2 layers of pepper, preferably red or yellow
• Salt

Details

Servings 4

Preparation

Step 1

Mix yogurt with half a teaspoon of salt. Put it in a cloth-textured fine (I used a towel butter), close to bundle and hang to drain for 24 hours in refrigerator.

Wash the cucumbers without peeling. Blender with oil, vinegar, a pinch of salt, wasabi and a few leaves of mint.
Add some ice cubes and let stand in refrigerator.
Prepare the celery salt to whipping the leaves of celery with two pinches of salt.

Wet the edges of four glasses with a little 'water and dip in celery salt, shaking the excess

Distribute the gazpacho into glasses, add a tablespoon of Labna in each, sprinkle with pepper, cut into small cubes and serve well chilled.