Cucumber Herb Gazpacho with Watermelon Croutons
Ingredients
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2 medium cucumbers chopped, peeled and seeded
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50 gram (2 ounce) crustless sourdough bread, torn into small pieces
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250 millilitre (9 ounce) water
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1 tablespoons white wine vinegar
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2 teaspoon Thai fish Sauce
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1 teaspoon mirin
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½ teaspoon Dried Dill
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100 gram (4 ounce) cubed watermelon
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25 gram (1 ounce) red onion, finely chopped
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1 tablespoons olive oil
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½ teaspoon Mint Herb
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1 tablespoons creme fraiche
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Black Peppercorns , to taste
Key Products
Instructions
- 1 Mix watermelon, onion, oil and mint in small bowl until well blended. Pour gazpacho into shallow bowls. Place a spoonful of watermelon mixture in center of gazpacho. Top with a dollop of crème fraîche. Serve with freshly ground black pepper to taste.
- 2 Place cucumber, bread, water, vinegar, fish sauce, mirin and Dill in blender, cover and blend until coarsely pureed. Refrigerate for 1 hour or until chilled.