Ingredients

Method

• 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

Method

Ingredients

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.

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.