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
- garlic clove1 კბილი
- Olive Oil30 ml
- Sherry vinegar30 ml
- water500 ml
Instructions
4 steps- 1
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.
- 2
Transfer to a large bowl, cover and chill for at least 2 hours, or overnight.
- 3
Before serving, taste and adjust the seasoning; you might want to add an extra splash of sherry vinegar or a pinch of salt.
- 4
Serve in bowls and top with chopped grapes, toasted almonds or shredded basil. Alternatively serve in chilled shot glasses.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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