The best every cucumber gazpaucho soup…
Serves 4
Refreshing and filling – introducing Chef Clive’s recipe for the best cucumber gazpaucho ever!
Ingredients
- 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
Method
- Prepare all the ingredients, mix together, then allow to marinate overnight to achieve the maximum flavour.
- Liquidise together for four minutes until finely ground.
- Refrigerate until required.
- Serve alongside your choice of fresh bread, and garnish to suit with croutons, herbs or a dash of fresh cream and enjoy.