Spicy Cucumber Gazpacho
4 1/2 cucumbers
1 cup plain yogurt (soy yogurt if dairy intolerant or vegan)
1 tsp. thai red curry paste
1/3 cup plus 1/2 tsp. lime juice
1/2 jalapeno, seeded, chopped
1 1/4 tsp salt
1/4 tsp freshly ground pepper
30 cilantro leaves, divided
20 fresh mint leaves, divided
1/2 cup plus 1 tsp olive oil, divided
1/2 med tomato, diced
Peel and cut four of your cucumbers in half horizontally, and scoop out seeds. cut into large pieces. Dice the leftover 1/4 of a cucumber and reserve.

Blend half of you large pieces of cucumber, with yogurt, curry paste, 1/3 cup lime juice, the jalapeno, salt, and pepper. While motor is running add the rest of your large peices of cucumbers [NOT the diced bit], 20 of your cilantry leaves and 10 mint leaves.

Taste and add any additional seasonings as you like. Turn blender on again and slowly pour in your 1/2 cup of olive oil, letting it emulsify. Chill.

Make a garnish with your diced cucumber, 1/2 tsp lime juice, pinch of salt and pepper, the rest of the mint and cilantro, and 1 tsp olive oil and tomato.

Serve soup in a bowl with each portion sprinkled with garnish.