Cucumber Gazpacho
By chef Guláš
Prepare a delicious yet quick cold soup. Use cucumbers as the base, complemented by a fresh hint of mint and red onion for a light sharpness. A light dish suitable for the upcoming summer days.
- 15 min
- total
- Easy
- level
- 5
- (1)
5 min prep · 10 min cook
What you will need
-
Cucumber 1 pcs -
Red Onion 0.5 pcs -
Toast Bread 2 slice
-
Wine Vinegar 1 tbsp -
Olive Oil 10 ml -
Mint 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients. This is what awaits on your plate - a fresh cold cucumber soup with mint. Prepare all the ingredients in advance so the work goes quickly and smoothly.
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Chop the cucumber. Cut part of the cucumber into small dice (for serving), and roughly chop the rest so it blends more easily.
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Prepare the mint. Optionally pick the mint leaves and cut them into fine strips. Reserve some for the final garnish.
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Cut the bread. Remove the crusts from the sliced sandwich bread and cut into larger pieces.
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Slice the onion. Peel the onion and cut into thin strips.
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Let the mixture marinate. Put all the ingredients (roughly chopped cucumber, bread, onion and most of the mint) into a bowl, add oil, vinegar and salt. Stir and let marinate for at least a few minutes to allow the flavors to meld.
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Blend the soup. Blend the mixture until smooth. If necessary, thin with water, then adjust seasoning with salt or, if desired, a little more vinegar.
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Serve the soup. Place the finely diced cucumber into a bowl or plate, sprinkle with the remaining mint and pour over the blended soup. Serve immediately
Ratings and comments
-
Anna
Presne tento recept delam na letni grilovacky. Jednou za cas ho mame radi.
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