Cook Along with Chef Deniz: Cucumber Gazpahco With Mint And Sherry

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Cucumber Gazpahco With Mint And Sherry 

Yields: 4 portions.

Ingredients:

• 3 large cucumber, or around 600gr, coarsely chopped
• 1 beefsteak tomato, very ripe
• 1 serrano chili, thinly sliced
• 50ml fresh mint leaves, packed
• 15ml fresh cilantro, chopped coarse
• 5 shiso leaves (optional)
• 1 lemon, juice and zest
• 1 garlic clove
• 20ml fresh horseradish
• 50ml fine sherry vinegar
• 50ml extra virgin olive oil, Spanish preferably
  • *Available from Well Seasoned

Instructions:

1. Combine 2 cucumbers, tomato, chili, herbs, garlic, lemon juice, sherry, olive oil in a large blender or a food processor, season with salt.
2. Dice the third cucumber and gently season with salt, mix in the horseradish and marinade for 5 minutes.
3. Garnish with cucumber mixture and serve chilled.

Prep Time: 15 Minutes

Cook time: 0 Minutes