Gastronomixs

Cucumber-olive gazpacho

Creation by Thomas Bühner, Restaurant La Vie***, Osnabrück, Germany.

Cucumber-olive gazpacho

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Ingredients

250

g

cucumber

5

ml

water

17

g

sea salt

200

g

green olives (Cerignolas)

1

clove

roasted garlic, without core

25

g

roasted onion

100

g

good-quality olive oil

 

 

sherry vinegar

 

 

salt

Preparation method

  • Prepare saltwater using 3.4% sea salt. In other words, for use 34 grams of salt for every litre of water.
  • Allow the cucumber to soak in the saltwater overnight.
  • Squeeze the saltwater out of the cucumber.
  • Thoroughly blend the cucumber with the remaining ingredients in a blender.
  • Allow the mixture to sit overnight and pass it through a fine sieve.
  • Season to taste with sherry vinegar and salt.

Serving suggestions

  • As part of a composition, e.g. with cucumber, olive and oyster components.

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