- 15 mint leaves;
- 2 cucumbers;
- 2 tablespoons lemon juice;
- olive oil;
- black pepper ground.
fresh cucumbers thoroughly and clean them from the skin. Slice the cucumbers into small cubes.
Ruffle with mint leaves (stem will not be needed). Wash them, discuss them and finely slice them. Put the chopped mint leaves in the dishes with the cucumbers.
Rinse the lemon, cut it and squeeze some juice. Add the juice to the cucumbers with the mint. Pour the olive oil into the mixture and put the black ground pepper, salt.
Make from the mixture purée using a blender. Try the dish and adjust the flavor if necessary, adding salt, pepper, lemon juice. Put the finished mint cucumber gazpacho in the fridge for ten – fifteen minutes to cool.
Pour the gazpacho over plates or peals. If someone likes sheep or goat cheese, rub it and put it on the bottom of the dishes. Add a few drops of olive oil to each serving. If desired, you can decorate the dish with mint leaves.
Serve cucumber gazpacho on a table with fresh Italian tortillas with rosemary or olives. If it’s very hot outside, add some stab ice before serving to the plates with gazpacho.
Gaspacho can be both a soup and a drink — if you need it to be thicker, add a spoonful of sour cream. To prepare the drink, dilute it with regular or mineral water to the desired consistency.