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Recipe

Punchy Gazpacho Qukes® Baby Cucumbers

24
Serves
25 MINS
Prep Time
0 MINS
Cook Time
13
Ingredients
Ingredients
Method
  • 14 Qukes® Baby Cucumbers, halved lengthways
  • 2 Truss Tomatoes, finely diced
  • 6 black olives, seeded finely diced
  • 1 slice white bread, crusts removed
  • 1 clove garlic, crushed
  • 4 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp lemon juice
  • 250 ml tomato juice
  • 100 ml water
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp sea salt
  • to taste Black pepper,
  1. For the gazpacho mix, place bread and garlic in a bowl and sprinkle with salt and pepper.
  2. Drizzle with oil, vinegar and lemon juice and mash roughly with a fork. Finely dice four of the halved Qukes® and add to the bread mix. Add tomatoes and olives and mix well.
  3. Scoop the centre from the remaining halved Qukes® and discard. Fill halves with gazpacho mix.
  4. To the remaining gazpacho mix add tomato juice, water and Worcestershire sauce. Mix well.
  5. Spoon this 'gazpacho soup' into shot glasses and top with filled Qukes®.