Register
Cucumber Herb Gazpacho with Watermelon Croutons
Ingredients
-
-
2 medium cucumbers chopped, peeled and seeded
-
50 gram (2 ounce) crustless sourdough bread, torn into small pieces
-
250 millilitre (9 ounce) water
-
1 tablespoons white wine vinegar
-
2 teaspoon Thai fish Sauce
-
1 teaspoon mirin
-
½ teaspoon Dried Dill
-
100 gram (4 ounce) cubed watermelon
-
25 gram (1 ounce) red onion, finely chopped
-
1 tablespoons olive oil
-
½ teaspoon Mint Herb
-
1 tablespoons creme fraiche
-
Black Peppercorns , to taste
Key Products
Instructions
- 1 Mix watermelon, onion, oil and mint in small bowl until well blended. Pour gazpacho into shallow bowls. Place a spoonful of watermelon mixture in center of gazpacho. Top with a dollop of crème fraîche. Serve with freshly ground black pepper to taste.
- 2 Place cucumber, bread, water, vinegar, fish sauce, mirin and Dill in blender, cover and blend until coarsely pureed. Refrigerate for 1 hour or until chilled.
More To Savour
