Cucumber Gazpacho Recipe
Use up a mixed jar of cornichons and mini pickled onions to make a refreshing chilled soup. The jar often comes with mustard seeds in the brine, creating a pretty garnish
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Blender
- Pitcher
- Refrigerator
- Saucepan
- Stove
- Fine-mesh sieve
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 250g cucumber peeled
- 50g avocado
- 6 yellow tomatoes (we used Datterini)
- 8 cornichons 6 kept whole, 2 sliced, plus 2 tbsp of pickle brine
- 8 baby pickled onions 6 kept whole, 2 quartered
- 50ml olive oil plus 1 tbsp
- large handful of basil plus smaller leaves to garnish
- ½ jalapeño seeds removed
- 1 garlic clove peeled
- pinch of sugar
- mustard seeds from the pickle jar
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