Cucumber gazpacho

Cucumber gazpacho

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Simple, light and easy to make, cucumber gazpacho is a recipe full of freshness.

Ingredients for 4 persons

  • 20 g pistachios
  • 20 g pine nuts
  • 1 tsp. tablespoon of gomasio
  • 120 g of cream cheese (Petit Billy type or other)
  • ½ tsp. powdered Espelette pepper
  • Salt flower
  • 3 tbsp. Japanese breadcrumb balls
  • 2 cucumbers
  • 1 courgette
  • 1 clove of garlic, minced
  • Frying oil
  • 4 slices of toast

To read also: health benefits and virtues of cucumber

Cucumber gazpacho

> Crush the pistachios and pine nuts, add the gomasio.

> In a ramekin, pour the cream cheese, a touch of Espelette pepper, the crushed pistachios and pine nuts, as well as the fleur de sel. Mix and adjust the seasoning if necessary.

> Form small balls with the fromage frais by rolling them in the palms of your hands.

> Roll these balls in breadcrumbs and put them in the fridge for 30 minutes.

> Wash the cucumbers, peel them and cut them into pieces.

> Wash and cut the courgette without peeling it.

> In a blinder, place the vegetables, chopped garlic, a good pinch of Espelette pepper and fleur de sel. Mix together to obtain the gazpacho. Reserve in the fridge.

> In a frying pan, pour oil and brown the cream cheese balls.

Pour the gazpacho in a bowl, a cup or a deep plate, distributing the small balls of cream cheese. Present with slices of toast.

To read also: health benefits and virtues of cucumber

B.A.BA u chef

If you can't find Japanese breadcrumbs, you can make breadcrumbs with toast or rusks, all mixed with pepper or chili.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Michelin star chef Marcello Tully creates slow cooked Scotch lamb shoulder (July 2022).


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