Ocado Natural Yoghurt

Ocado Natural Yoghurt.
Whole milk live natural yoghurt made with British milk.

With its creamy texture and tangy flavour, our natural yoghurt is a versatile staple in any kitchen. Add to breakfast bowls and smoothies, or use as a base for dips and dressings. It can also be used as an ingredient in your favourite sweet and savoury recipes.

Top Tip!
Mix with honey and fresh berries for a delicious and healthy breakfast bowl, or use as a substitute for sour cream in your favourite dips and sauces.

Got any lovely leftovers?
There’s no need to worry about waste if you have extra yoghurt in the fridge, simply scroll down and follow our quick and easy Cucumber Gazpacho with Almonds and Jalapeños recipe.

UK

Keep refrigerated 0 to +5°C.
Once opened, consume within 5 days.

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Whole Milk Natural Yoghurt (Milk), Live Bacterial Cultures [Bifidobacterium, Lactobacillus acidophilus, Streptococcus thermophilus].

For allergens, see ingredients in bold.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Packed in the UK using British milk.

Cucumber Gazpacho with Almonds and Jalapeños
Prep time: 10 mins
Cook time:
Serves: 4

“This Cucumber Gazpacho with Almonds and Jalapeños is a mix between two chilled Spanish soups: gazpacho and ajo blanco,” says recipe writer, chef and food stylist Clare Cole. “The almonds and olive oil add a rich creaminess while the cucumber and celery keep it fresh. Serve as a light summer lunch or in little glasses as a chic starter.”

Ingredients:
50g blanched almonds
1 small garlic clove, peeled
2 large cucumbers, chopped
1 jalapeño chilli, deseeded and roughly chopped
1 small bunch flat-leaf parsley, leaves picked
1 small bunch basil, leaves picked
1 celery stick, roughly chopped
1½ lemons, 1 juiced, plus extra ½ squeezed to taste
3 tbsp olive oil, plus extra to drizzle
4 tbsp natural yoghurt, to serve (optional)

Method
Step 1
Put the almonds, garlic and 50ml cold water into a high-speed blender; blitz on high until smooth

Step 2
Add the cucumber, jalapeño, parsley, basil (reserve a few basil leaves), celery, lemon juice and a pinch of salt; blitz until pale green and consistent in colour and texture.

Step 3
With the blender running, gradually pour in the 3 tbsp oil until emulsified. Add more salt and lemon juice to taste, plus a little more water, if needed.

Step 4
Chill for at least 1 hr. Serve in bowls (with 1-2 ice cubes, if you like); top with a drizzle of oil, a grind of black pepper, the reserved basil leaves and a dollop of yoghurt, if using. Store in a chilled airtight container for up to 5 days.