Cooling cucumber gazpacho
Tuesday, 1st August 2017 by Rachel
cucumber gazpacho

This no-cook soup makes a super refreshing summer starter, and a great way to pack a lot of vegetables into one dish!

Serves 2-3

 

Ingredients

1 cucumber
1 yellow/green pepper, deseeded 
1 garlic clove, crushed
3 spring onions, chopped
5 Tbsp basil, chopped (if you don't have basil, try mint instead)
2 Tbsp extra virgin olive oil
1 tsp white wine vinegar
salt & black pepper to taste
 

Method

Add all the ingredients to your blender and blend until smooth (about a minute).  Add a splash of water if you want it thinner.  Chill until very cold and serve with a drizzle of olive oil a grind of black papper and more basil to garnish and a few icecubes if you want it extra cold. 

Will keep in the fridge for two days.