Cucumber and Mint Gazpacho with Sour Cream

Cook time 20 minutes
Servings 4


4 slices sourdough bread, crusts removed

120ml extra virgin olive oil

2 tbsp white wine vinegar

1 lime, juiced

2 Lebanese cucumbers, chopped seeds removed

1 handful mint leaves, plus extra chopped leaves to serve

1 green chilli, seeds and pith removed

1 garlic clove, roughly chopped

1/3 cup sour cream

Salt and pepper

Cucumber and Mint Gazpacho with Sour Cream


Preheat oven to 180°C. Tear 2 bread slices into chunks then drizzle with 2 tablespoons of extra virgin olive oil and season with salt and a generous amount of pepper. Place on a baking tray and bake for 10 minutes or until golden and crisp, then remove and cool.

Remove the crusts from the remaining 2 slices of bread, then tear into pieces and place in a bowl with the vinegar and lime. Use your hands to squish the bread together, set aside to soak for 5 minutes.

Meanwhile, place chilli and garlic in a food processor and whiz until very finely chopped. Add the soaked bread, season with salt and process until smooth. Add cucumber to the blender with mint, a generous pinch of salt, extra virgin olive oil and soaked bread. Blend for 2-3 minutes, to soften and turn into a soup, if you want a thinner soup add a 1/4 of cup of chilled water. Add 1 tablespoon of sour cream, blend for a few seconds to incorporate.

Divide between bowls then top with a dollop each of sour cream, sprinkle over chopped mint, a drizzle of extra virgin olive oil and top with cooled croutons.