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Cucumber gazpacho recipe
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Cucumber gazpacho recipe 

Preparation: 

  1. Chop half of the cucumber and half of the pepper into large chunks and put them into a blender.  Finely chop the remaining peppers and cucumber and set aside for garnish.
  2. Add the tomatoes, bread, garlic, 3 tablespoons of Extra Virgin Olive Oilfrom Spain, sherry vinegar, salt and ½ cup of water to the blender and blend until smooth. Chill in the refrigerator in an airtight container for at least 2 hours and up to 4 days.
  3. Stir before serving and garnish each bowl with 2 tablespoons each chopped cucumber and peppers and drizzle with 1 teaspoon extra virgin olive oil from Spain.

​Presentation of the dish:

  • Serving size: about 1 cup

    Cucumber Gazpacho, olive oil, cucumber, tomato, salt, garlic

Did you know that olive oils are the oils that can withstand the highest cooking temperatures? Learn more about why it is healthier to fry with olive oil.

Source: Ellie Krieger, as presented at the 2017 Olive Oil Conference.
Published with permission of the author. All rights reserved.

15 min
Easy
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas
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Ingredients

  • 1 medium cucumber, peeled and seeded
  • 1 medium red bell pepper, cored
  • 1 ½ pounds ripe tomatoes, (4-5 medium) cored and quartered
  • 1 slice whole wheat sandwich bread, crusts removed
  • 1 small clove garlic, minced
  • 3 tablespoons Extra Virgin Olive Oil from Spain, plus 4 teaspoons for garnish
  • 1 tablespoon sherry vinegar
  • ¾ teaspoon salt
Nº de raciones: 4

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