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.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- garlic clove1 clove
- Olive Oil30 ml
- Sherry vinegar30 ml
- water500 ml
Instructions
4 steps- 1
Put all ingredients (except the toppings) into a blender, add cold water, season generously with salt and pepper, and blitz until completely smooth.
5 min
- 2
Transfer to a large bowl, cover, and chill in the refrigerator for at least 2 hours or overnight.
120 min
- 3
Before serving, taste and adjust seasoning with extra sherry vinegar or a pinch of salt if needed.
2 min
- 4
Ladle into chilled bowls and garnish with halved grapes, toasted almonds, and basil leaves.
3 min
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes