Cucumber gazpacho with black olives

Cucumber gazpacho with black olives

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  • 4
  • Easy
  • Carb Conscious Fat conscious Heart friendly
  • 15 minutes, plus chilling time
  • Waterkloof Circumstance Cape Coral Mourvèdre Rosé 2010


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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