Cucumber gazpacho with olives recipe

  • Serves 4
  • 15 mins to prepare
  • 89 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
cucumber gazpacho with olives HERO

Put all the ingredients except the extra garnish ingredients in a blender with 200ml (7fl oz) ice-cold water and whizz until smooth. Season well and chill for 2 hours or overnight.

To serve, ladle the chilled soup into bowls and top with the chopped olives, the diced cucumber and some extra shredded mint and basil.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 7/8 cucumber, roughly chopped, plus 1/8 diced, to garnish
  • 1 green pepper, deseeded and roughly chopped
  • 1 green chilli, deseeded and roughly chopped
  • 1 shallot, roughly chopped
  • 1 garlic clove, peeled
  • 75g (3oz) day-old crusty white bread (such as sourdough) torn into chunks
  • large handful mint, plus extra shredded leaves to garnish
  • large handful basil, plus extra shredded leaves to garnish
  • 60g (2½oz) pitted green olives, roughly chopped, to garnish
  • Energy 370kj 89kcal 4%
  • Fat 3g 4%
  • Saturates 1g 3%
  • Sugars 3g 3%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 12.4g Protein 3.2g Fibre 3.1g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.