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

July 16, 2020

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

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. 

Originally presented as a Cook-Along live class on July 16th at 5:30 PM on Facebook 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.


  • 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


  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

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