Cucumber gazpacho recipe

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Preparation:

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.
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.
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

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

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