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Cucumber gazpacho with l’Ortolan 1921

Preparation cuisson difficulté 15-30 min.
Preparation cuisson difficulté Refrigeration
Preparation cuisson difficulté Easy
Catégorie plat Apéritif Plat Entrée Déssert Aperitif

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
  • 5 cl olive oil
  • salt, pepper


  • 1
    Peel and remove the green shoots when necessary from the garlic clove. Blanch the garlic for 3 minutes in boiling water.
  • 2
    Add the tomatoes for 1 minute, then remove and cool them under running water to peel them. Deseed and dice them (small dices).
  • 3
    Remove stones from olives and chop them coarsely
  • 4
    Peel, deseed and mix the cucumber with the basilic and a little salt pouring progressively the olive oil.
  • 5
    Dice the Ortolan 1921 into small cubes.
  • 6
    Serve the cucumber gazpacho with the Ortolan 1921, with some capers, chopped olives, tomatoe cubes and a drizzle of
  • 7
    olive oil.

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