Gazpacho of Cucumber and Olives Recipe
An unusual version of a well-known dish. Perfectly refreshing in hot weather. Very piquant and harmonious. Expand your taste horizons!
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. Peel the cucumbers and slice them lengthwise.
  2. To make the brine. Mix water with salt, bring to a boil and dissolve the salt. Pour in the cucumbers, let cool at room temperature, and then refrigerate overnight..
  3. Sprinkle the peeled onion and unpeeled garlic with a little oil and bake (the garlic is cooked faster, so don’t forget to get it out earlier). For garlic at 220 degrees, it took me 5 minutes, for onions-15. Peel the garlic.
  4. Squeeze the water out of the cucumbers.
  5. Mix cucumbers, green olives, onions, garlic, olive oil and carbonated water (not mineral, you can just take water). Chop in a blender. The consistency can be adjusted by adding or reducing the amount of water. Put in the refrigerator for a few hours, so that the products “made friends”. If desired, the soup can be rubbed to obtain a smooth texture.
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