Recipe: Cucumber gazpacho
Recipe gazpacho cucumber, they arrive on the markets of beautiful plump cucumbers, full of water and flesh. Cucumber soup for a lunch under the sun, fresh it will refresh you during these days at more than 30 °. Perfumed with mint this gazpacho recipe with cucumber and lemon will not leave anyone indifferent. Gazpacho cucumber a pure product of Spain of course you should use sherry vinegar to stay in the tradition.
Recipe ingredients
- Cucumber gazpacho recipe for 4 people:
- 1 large cucumber
- ½ potato
- 1 lemon
- ¼ of a bunch of parsley
- 100 g of feta
- 2 tablespoons of cottage cheese
- 4 tablespoons of sherry vinegar
- 1 tablespoon chopped parsley
- 2 tablespoons of olive oil
- 1 pinch of Espelette pepper
- Salt and pepper
Instructions
- Rinse the vegetables and parsley with plenty of water.
- Stem the parsley
- Peel the cucumber.
- Roughly chop the cucumber, then mix it with the parsley.
- Crumble the feta on the cucumber, then mix there.
- Roughly chop the baked potato and mint, then mix them.
- Add the oil and vinegar and cottage cheese.
- Salt and pepper
- Taste and correct the necessary gazpacho.
- Place in the refrigerator for at least two hours.
Preparation time: 10 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Gazpacho cucumber
My favorite wine for this Rioja recipe: Tempranillo grape
Temperature between 15 ° and 16 °
