Cucumber and basil gazpacho: easy and quick recipe to combat heat

With this new recipe, cucumber and basil gazpacho, we add one more to the recipe and what a recipe. Do not imagine how delicious it is.

We recommend that you try to do it as soon as possible so that you decide whether to include it in your summer menus. It is easy, fast and very refreshing, perfect to fight the heat. The powerful taste of cucumber is softened in this cucumber and basil gazpacho thanks to the rest of the ingredients that balance it and make the result taste even to the less enthusiastic of this vegetable.

Ingredients

For 4 people

  • Small Cucumber4
  • Manchego cheese cured120 g
  • Garlic clove1
  • Raw and peeled almonds50 g
  • Fresh Basil on Branch
  • 250 ml of water
  • Extra virgin olive oil60 ml
  • Salt

How to make cucumber and basil gazpacho

Difficulty: Easy

  • Total time15 m
  • Elaboration15 m

The elaboration of this cucumber and basil gazpacho is simple and quick. A few steps and you will have it ready. First of all, wash the cucumbers well, remove the ends, scratch the skin with a fork, remove part of the skin with a sharp knife and cut them into pieces. As I read, scratching the skin of cucumbers is achieved that they do not repeat after their intake and I have been able to verify this.

Next, we remove the crust from the Manchego cheese and discard it. Grate the cheese with a grater of the thickness we have, this will not make any difference. We can also if we want to shorten the processing time, buy grated cured Manchego cheese. This way we avoid this step.

We wash the basil leaves well and dry them with absorbent paper. I have not indicated quantity because this is in taste. I recommend that you try to do it the first time and that you increase or reduce the amount of it depending on your tastes. Peel the garlic clove.

In the glass of a blender, place the chopped cucumber, Manchego cheese, basil, peeled garlic clove, and raw peeled almond. We crush at maximum speed for the time necessary to get a puree. We add the water and crush again, adjusting the amount as we like thickness.

Finally, we add the extra virgin olive oil and beat, again, at maximum speed for about two or three minutes until the mixture is emulsified. Season, stir and we have ready our cucumber and basil gazpacho. We reserved it in the fridge until the time of serving.

With what to accompany the cucumber and basil gazpacho

This cucumber and basil gazpacho must be served very cold, hence it is recommended that you keep it in the refrigerator until it is consumed. It is a surprisingly refreshing and light gazpacho, perfect to start our summer meals or dinners.

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