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Cucumber gazpacho with l’Ortolan 1921

By Philippe Barret

15-30 min.

Refrigeration

Easy

Appetizer

Ingredients ( Serves: 6)

  • 1 cucumber
  • 3 tomatoes
  • 1 Ortolan 1921
  • 1 garlic clove
  • 10 green olives
  • 2 leaves of fresh basil
  • 1 tbsp of capers
  • 5cl olive oil
  • salt, pepper

Preparation

  1. Peel and remove the green shoots when necessary from the garlic clove. Blanch the garlic for 3 minutes in boiling water.
    Add the tomatoes for 1 minute, then remove and cool them under running water to peel them. Deseed and dice them (small dices).
  2. Remove stones from olives and chop them coarsely
  3. Peel, deseed and mix the cucumber with the basilic and a little salt pouring progressively the olive oil.
  4. Dice the Ortolan into small cubes.
  5. Serve the cucumber gazpacho with the Ortolan 1921, with some capers, chopped olives, tomatoe cubes and a drizzle of
    olive oil.

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