HomeRecipesCook Along with Chef Deniz: Cucumber Gazpahco With Mint And Sherry
Cook Along with Chef Deniz: Cucumber Gazpahco With Mint And Sherry
July 16, 2020
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight, Chef Deniz presented 3 recipes tonight for his Vegetarian Tapas live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.
(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:
Combine 2 cucumbers, tomato, chili, herbs, garlic, lemon juice, sherry, olive oil in a large blender or a food processor, season with salt.
Dice the third cucumber and gently season with salt, mix in the horseradish and marinade for 5 minutes.
