For ➍2 medium cucumbers, peeled, seeded & roughly chopped
1 clove of garlic, crushed
300 cl chicken or vegetable stock
200 cl sour cream*
1 ts coarse salt
50 cl freshly squeezed lemon juice **
50 g almonds, slivered walnuts
2 chopped hard-boiled eggs***
1 tbs of fresh parsley, chopped
Put cucumber, garlic and 125 cl of stock in a blender until smooth. (Do it in 2 servings). Transfer to a large bowl.
Whisk in the remaining stock and the sour cream, salt, and lemon juice(**).
Cover, and chill in refrigerator for at least 1 hour and up to 4 hours.
Put some of the eggs and the almonds*** in a deep plate and pour over the gazpacho. Decorate with fresh parsley.
Serve with lukewarm olive oil sprinkled bread.****
*Replace with (half or completely) with yogurt for a lighter, less savoury dish.
**Replace 1 tbs with 1 tbs dry sherry.
***Optionally chop 2 tomatoes, skinned and peeled, for garnish.
****Or crumble some bread in the plate before piling on the ingredients.
This recipe was developed from a Malaga Arabian recipe, the ajo blanco.
Read more gazpacho recipes: Cordoba salmorejo, traditional gazpacho.
