Gazpacho Cucumber

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  • Cucumber cut, peeled and seeded: 350 g
  • Sourdough bread without code, broken in pieces: 50 g
  • Water: 250 ml
  • White wine vinegar: 1 tablespoon
  • Thai Kitchen® Premium Fish Sauce: 10 ml
  • Mirin (spice japanese): 5 ml
  • Folhinhas dill: 0.5 g
  • Watermelon to the cubes: 110 g
  • Finely diced red onion: 20 g
  • Olive oil: 15 ml
  • Mint leaves, fresh cut into julienne: 0.5 g


1. Place cucumber, bread, water, vinegar, fish sauce, mirin and dill in a blender cover. Blend until coarsely pureed. Cover. Put in refrigerator for 1 hour or until chilled.

2. Mix the water-melon, onion, olive oil and mint in a small bowl until well blended. Throw the Gazpacho in shallow bowls. Place a spoonful of the mixture of watermelon in the centre of Gazpacho. Top with a dollop of creme fraîche. Serve with grains of black pepper, if you feel the need.

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