Cucumber gazpacho with olives recipe

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  • Serves 4
  • 15 mins to prepare
  • 89 calories / serving
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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.

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  • 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
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  • Energy 371kj 89kcal 4%
  • Fat 2.8g 4%
  • Saturates 0.6g 3%
  • Sugars 2.8g 3%
  • Salt 0.2g 3%

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

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