The best every cucumber gazpaucho soup... | Brasserie Blanc

Ingredients

• 400g cucumber, roughly chopped
• 1 clove of garlic, peeled & finely sliced
• 30g sourdough chopped finely
• 4 level table spoons of blended Olive Oil (we recommend not to use Virgin Olive Oil as this will overpower the dish)
• 1 level table spoon white wine vinegar
• 1/2 tsp salt
• 1 pinch of cayenne pepper