Cucumber& Mint Gazpacho

Kevin Kindland

Kevin Kindland

7th August 2020
Kevin Kindland

Cucumber& Mint Gazpacho

10 min


  • 1 english cucumber  4 spring  1 garlic clove 1 hand of fresh mint 1 200ml of plain yogurt 2 tbsp of cider vinegar 4 tbsp of olive oil 150ml of water (to taste) salt and pepper


In a blender add all the ingredients
Blend unit smooth
Pass it through a sieve 
Check the seasoning (salt, pepper, vinegar) and water, adjust to your taste
Let cool in the refrigerator for a minimum of 3 hours of cooling before serving

Serve with a few dices of cucumber, mint leaf & olive oil

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