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Cucumber gazpacho with black olives
4
Easy
15 minutes, plus chilling time
Ingredients
- 5 large English cucumbers, trimmed and cut into small chunks
- ½ cup water
- ½ cup white-wine vinegar
- Sea salt and coarse black pepper
- Juice of 1 lemon
- 1 bunch fresh mint, chopped, plus extra for garnishing
- 10 ice cubes
- 1 cup black olives, pitted
Method
In a food processor, blend the cucumber, water and vinegar until smooth and thin enough to pour – add a little more water and vinegar if necessary. Season to taste, then add the lemon juice, chopped mint and ice cubes. Chill for 3 hours before serving. Serve topped with pitted olives and sprigs of mint.
Per serving: 559.7 kJ, 0.6 g protein, 8 g fat, 15.4 g carbs