Cucumber gazpacho with smoked trout

Cucumber gazpacho with smoked trout

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 15 minutes
  • Woolworths Pinotage-Shiraz Rosé 2014 (Delheim Wines)


  • 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.

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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