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Pairs well with
our Pinot Grigio

Cucumber Gazpacho


Ingredients
  • 4 cucumbers 
  • ½ cup goat cheese
  • 2 tbsp apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • Stale bread
  • 2 tablespoons chives, chopped
  • Mint
  • Sweet paprika
  • Salt
  • Thyme
  • Dill
Method
  1. Wash and dice two cucumbers into large pieces. Add them to the blender. 
  2. Peel the other cucumbers and cut them into small pieces. Set them aside. 
  3. Add the apple cider vinegar, goat cheese, oil, salt, and pepper to the blender and blend. 
  4. Heat the oil in a pan. Cut a slice of bread and crumble it into small pieces. Add them to the pan and cook until the bread has browned. 
  5. Pour the soup into bowls and add the small cucumbers and bread. Top with chives, drizzle with olive oil, and sprinkle paprika over the top to serve.