Cucumber gazpacho with garden mint and small portion of goat cheeseSavoury recipe
- Mint (leaves) - 2
- Sandwich bread - 70 g
- Sherry vinegar - 15 g
- Water - 100 g
- Salt and pepper - QS
- Tabasco® - QS
Soak crustless bread in vinegar. Add all ingredients in a hermetic container except the olive oil.
Let sit for 12 hours in the refrigerator.
In a mixing bowl, emulsify everything by whipping up with olive oil.
Adjust seasoning to your taste with salt, pepper and Tabasco®.
Fill small Vodka-size glass with Gazpacho, a trickle of olive oil and on top of theglass, an already-made small slice of buttered brown baguette-like bread,grilled in the oven and on which you place some fresh goat cheese softened with olive oil and chopped chives.
Season with pepper mill.
Serve very chilled.