Brasserie Blanc

The best every cucumber gazpaucho soup…

400g cucumber, roughly chopped
1 clove of garlic, peeled & finely sliced
30g sourdough chopped finely
4 level table spoons of blended Olive Oil (we recommend not to use Virgin Olive Oil as this will overpower the dish)
1 level table spoon white wine vinegar
1/2 tsp salt
1 pinch of cayenne pepper

The best every cucumber gazpaucho soup…

Serves 4

Refreshing and filling – introducing Chef Clive’s recipe for the best cucumber gazpaucho ever!


  1. Prepare all the ingredients, mix together, then allow to marinate overnight to achieve the maximum flavour.
  2. Liquidise together for four minutes until finely ground.
  3. Refrigerate until required.
  4. Serve alongside your choice of fresh bread, and garnish to suit with croutons, herbs or a dash of fresh cream and enjoy.
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