This green gazpacho is the perfect lunch on a hot summer day! The fresh herbs make it so refreshing and its the perfect creaminess thanks to the Greek yogurt.
Combine all ingredients in a high-speed blender and blend for approximately 1-2 minutes or until smooth.
Season with salt to taste and garnish with cucumber slices, micro greens and a drizzle of olive oil if desired just before serving. This will last in the fridge covered for up to 3 days.