Cucumber gazpacho with black olives
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Fat conscious Heart friendly
- 15 minutes, plus chilling time
- Waterkloof Circumstance Cape Coral Mourvèdre Rosé 2010
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
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
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