Cucumber gazpacho with smoked trout
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free Fat conscious Health conscious
- 15 minutes
- Woolworths Pinotage-Shiraz Rosé 2014 (Delheim Wines)
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 English cucumbers, peeled and chopped
- 3 garlic cloves, roughly chopped
- ½ cup extra virgin olive oil, plus extra for drizzling
- ¼ cup sherry vinegar or white balsamic vinegar
- Salt, to taste
- 2 x 120 g Woolworths sliced hot-smoked trout packets
- 200 g Woolworths exotic tomatoes
- 85 g Woolworths organic baby leaves
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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