Cucumber gazpacho
This refreshing cucumber gazpacho is inspired by ajo blanco, a chilled almond and garlic soup from southern Spain. A perfect starter on a hot summer’s day.
Ingredients
- 1 cucumber, peeled and roughly chopped
- 150g/5½oz crustless rustic white bread, roughly torn into small pieces
- 50g/1¾oz blanched almonds
- 1 garlic clove, peeled
- 20g/¾oz fresh basil
- 2 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- salt and freshly ground black pepper
To serve
Method
Put all the ingredients (except the toppings) into a blender, add 500ml/18fl oz cold water, season generously with salt and pepper and blitz until smooth.
Transfer to a large bowl, cover and chill for at least 2 hours, or overnight.
Before serving, taste and adjust the seasoning; you might want to add an extra splash of sherry vinegar or a pinch of salt.
Serve in bowls and top with chopped grapes, toasted almonds or shredded basil. Alternatively serve in chilled shot glasses.
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