Maggie Beer

Cucumber gazpacho 16

Cucumber Gazpacho

Cucumber gazpacho 16

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

  1. 2 slices good quality bread, slightly stale crust removed
  2. 2 tbspn coconut milk in 1/4 cup of water
  3. 180ml 3/4 cup Verjuice
  4. To taste salt flakes
  5. 1 tspn mint leaves to serve

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