Cucumber Gazpacho

Name: Cucumber Gazpacho
Prep time: 125 min
Cook time: 15 min
Total time: 140 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 large cucumber; 4 sticks of green celery with leaves, chopped; handful flat-leaf parsley, roughly chopped; handful dill, chopped; 100g green grapes; 2 stubby green chillies, deseeded and chopped; 250 ml natural full-fat yoghurt; 2 thick slices of white bread, with hard crusts removed; 3 tbsp. sherry vinegar; 100 ml extravirgin spanish olive oil; 200g dry, two-day-old bread, crusts removed; 100 ml extravirgin spanish olive oil; 3 garlic cloves, bruised using the back of a heavy knife; Coarse sea salt; 0.5 tsp. crushed dried chilli; Basil or red chilli oil to drizzle or just use spanish olive oil

Over a year ago 1,702 views

Prep: 125 mins

Cook: 15 mins

Serves: 4

Spanish Soup

Ingredients

2 large cucumber
4 sticks of green celery with leaves, chopped
handful flat-leaf parsley, roughly chopped
handful dill, chopped
100g green grapes
2 stubby green chillies, deseeded and chopped
250 ml natural full-fat yoghurt
2 thick slices of white bread, with hard crusts removed
3 tbsp. sherry vinegar
100 ml extravirgin spanish olive oil
200g dry, two-day-old bread, crusts removed
100 ml extravirgin spanish olive oil
3 garlic cloves, bruised using the back of a heavy knife
Coarse sea salt
0.5 tsp. crushed dried chilli
Basil or red chilli oil to drizzle or just use spanish olive oil

Accompaniment

Description

Chilled, light and refreshing, this cucumber twist on the classic tomato will have friends and family coming back for more.

Method

1
Slice a 6cm (2½in) chunk from one of the cucumbers and leave to one side. Peel, deseed and roughly chop the rest and place in a food processor.

Pile in the remaining ingredients, except the oil, and pulse to a puree. Add the oil and pulse again until very smooth. Transfer to a jug and chill for a minimum of 2 hours.

To make the migas, break the bread into medium-sized pieces. Then you need to flavour the oil: heat the oil in a frying pan, add the garlic cloves and fry until golden, then remove with a slotted spoon and discard.

Add the bread pieces to the flavoured oil and stir-fry until evenly golden. Season with sea salt and stir in the chilli and leave to cool.

When ready to serve, partly peel the remaining section of the cucumber, then deseed and chop it into small cubes.

Spoon some soup into the bowls and scatter with the chilli migas and chopped cucumber. Drizzle with oil and serve.