Recipe Cucumber and pepper gazpacho

To prepare this dish

Ingredient list

Prepare the vegetables

4 cucumbers
1 green pepper
1/4 sweet red pepper
1 small garlic clove
1 small spring onion
2 tbsp olive oil
salt and pepper

Season the tuna and vegetables

50 g plain tuna
1 lemon
1 tbsp olive oil
1/2 lemon peel
20 cl Light Cream
4 drops Tabasco®

Prepare the verrines

20 cl Whipping Cream
1 tsp cumin powder

Elle & Vire products used

Light Cream

Whipping Cream

Necessary ustensils

Bol

Blender

The recipe,
step by step

1. 1

   Prepare the vegetables

   Peel the cucumbers and cut into small pieces. Wash and dry the green pepper, remove the seeds and cut into pieces. Chop the garlic and dice the onion.

   Place the pepper, cucumber, garlic and onion in a large bowl with 2 tablespoons of olive oil. Season with salt and pepper. Cover with Clingfilm and refrigerate for 2 hours.

   Thinly slice the red pepper and set aside.

2. 2

   Season the tuna and vegetables

   Coarsely crumble the tuna, cover with lemon juice and a tablespoon of olive oil. Sprinkle with lemon zest and set aside.

   Combine the marinated vegetables with the Tabasco and 20cl of Elle & Vire light cream.

3. 3

   Prepare the verrines

   Share out the mixture between 6 glasses. Add a tablespoon of Elle & Vire light cream to each glass and sprinkle with the diced red pepper.

   Spread the lemon-seasoned tuna and sprinkle with a little cumin. Eat immediately.