With the German suspicions against the Spanish cucumber removed, let's quietly enjoy one of our most typical summer garden products. Very low in calories, rich in water and fiber and very refreshing, the cucumber takes the place of the tomato in this recipe of gazpacho. A trick that will add a special texture and flavor to the salmorejo is to add a little mayonnaise. We can also substitute a little bread for yogurt if we want to have a less caloric salmorejo.

cucumber salmorejo

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The salmorejo is always delicious, whatever the variant. Today we are going to prepare a cucumber salmorejo that is delicious

Ángela

Kitchen: cuisine
Recipe type: soups
Rations: 4

Total time:

Ingredients

400 gr. of palate cucumbers
450 gr. of dark breadcrumbs
1 garlic clove
2 tablespoons mayonnaise
extra virgin olive oil
White wine vinegar
shawl

Preparation

We start by peeling the cucumber (we can add a little skin to give color and thickness) and mix it with the chopped bread crumbs, the chopped garlic without the central stem, a good drizzle of oil and a little vinegar and salt to taste.
Let this preparation rest for an hour.
In this way the ingredients soften a little and take on more flavor.
Finely beat the salmorejo, adding the oil that we deem appropriate according to the smoothness that we want to achieve
Strain the salmorejo and let it cool
Before serving, we rectify the dressing and dilute the mayonnaise.

Image: bendibenri

Recetín

Cucumber salmorejo, make it Spanish