Ingredients (serves 4) :
– 2 cucumbers
– 2 garlic cloves
– a few fresh mint leaves
– a few sprigs of chives
– 1 plain yoghurt
– 120g feta cheese
– olive oil
– sherry vinegar
– salt and freshly ground pepper
Recipe:
– Peel the cucumber, leaving every other strip, and remove the seeds. Cut the cucumber into pieces.
– Place the pieces in the bowl of a blender, add the yoghurt, a teaspoon of olive oil, the chopped mint leaves and a teaspoon of vinegar. Blend until smooth. Season with salt and pepper and chill for 1 hour.
– Divide the gazpacho between 4 verrines. Garnish with chopped chives and crumbled feta. Serve immediately.
