Cucumber gazpacho
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 0 |
| Prep Time: | 20 minutes |
Ingredients
- 2 English cucumbers, peeled and chopped
- 3 garlic cloves, roughly chopped
- 1/2 cup extra virgin olive oil, plus extra for drizzling
- 1/4 cup white balsamic vinegar
- salt, to taste
- 240 g Woolworths hot smoked trout fillets
- 200 g exotic tomatoes
- 85 g Woolworths organic baby leaves
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the cucumber and garlic in a blender and blend until smooth. Slowly drizzle in the olive oil in a slow steady stream with the blender running at a high speed. 2
- Stir in the vinegar and season to taste with salt. Chill for 30 minutes.
- Pour the soup into bowls and top with the trout, tomatoes and organic baby leaves. Drizzle with extra virgin olive oil.
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