Cucumber Gazpacho

Very simple but tasty chilled summer soup from a friend in France.

Ingredients

One cucumber diced in medium pieces (your choice whether to peel cucumber first)
One slice of white bread
2 tbspn extra virgin olive oil
1 tbspn balsamic vinegar
I add one clove of garlic and a few drops of green tabasco.
Salt pepper.

Method

Toss all the ingredients together and leave in an airtight container  overnight or for a few hours in the fridge for the flavours to blend.

Whizz up in a mixer.

Serve cold.

Facebook
Twitter
Pinterest
Email
Print

Leave a Reply

Your email address will not be published.

Sign up to the free weekly

Penny Post
e-newsletter 

 

For: local positive news, events, jobs, recipes, special offers, recommendations & more.

Covering: Newbury, Thatcham, Hungerford, Marlborough, Wantage, Lambourn, Compton, Swindon & Theale