Cucumber Gazpacho
For more recipes like this, Join Maggie's Food Club
Step 1: Break large pieces of bread into a bowl. Pour the water mix over to soften, but don't make it soggy.
Step 2: In a blender, process spring onion, garlic, olive oil and bread. Add cucumber chunks and verjuice, blend until combined. Adjust the consistency with enough juice for a soup. Season to taste. Chill for a couple of hours or overnight.
Step 3: Serve in a soup bowl with a little drizzle of coconut milk and mint.
Ingredients
-
To taste salt flakes
-
To taste freshly cracked black pepper
Cucumber Gazpacho appears in
Add to your favourites
In this recipe
You Might Also Like
-
Roasted Winter Root Vegetables with Salsa Verde
Winter, Side dish, Entrée or Condiment, Serves 6
-
Zucchini Agrodolce
Autumn or Summer, Entrée , Side dish or Lunch, Serves 3-4
-
Moroccan Eggplant and Lentils with Pomegranate Molasses and Ricotta
Autumn or Winter, Entrée , Side dish or Lunch, Serves 8-10
