Cucumber Gaspacho
Serves 4
Difficulty
Easy
Preparation
20 min
Cooking
5 min
Budget
Affordable
Ideal with Ground salt
Ingredients
Serves 4
- ½ CUCUMBER
- ½ GARLIC POD
- 10 SPRIGS CHIVES
- 2 SPRIGS BASIL
- A FEW PIECES OF BELL PEPPER
- 150 G FRESH CHEESE SUCH AS CAPRICE DES ANGES OR ST MORET
- 1 C. COCONUT MILK
- 2 SLICES SANDWICH BREAD
- 1 C. OLIVE OIL
- GROUND SALT LE GUÉRANDAIS
- FRESHLY GROUND PEPPER
Preparation
-
Peel and chop the cucumber. Place in a blender with the fromage frais, garlic and basil, coconut milk, salt and pepper.
-
Blend everything together and place the resulting gazpacho in the fridge.
-
Dice the peppers. Cut the bread into cubes and sauté in olive oil until lightly browned.
-
Before serving, blend the gazpacho again and sprinkle with bell pepper and cubes of sliced bread.
-
Garnish with sprigs of chives.
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