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.
Cucumber Gazpacho appears in
Enjoyed this recipe? Why not join Maggie's Food Club at www.maggiebeer.com.au? Use the code "RECIPEPRINTER" and we'll take 20% off your first online order!