Gazpacho of cucumber and mint

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  • Cucumbers: 2
  • Juice files: 2
  • Salt and pepper: taste.
  • Mint: 15 Sheets
  • Olive oil: taste.


Put the cucumber without the peel and cut into pieces in the blender with the juice of the files, the mint leaves and leave sting until a homogeneous cream. Only then season with salt and pepper and olive oil to taste. Connect the mixer for ten more seconds, and serve with a slice of lime and a drizzle of olive oil.

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