Cucumber Gaspacho Cups
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Preparation steps
1.
Peel the cucumbers and finely grate.
2.
Wash and dry the basil leaves. Chop most of the basil and keep some whole leaves for garnishing.
3.
Toast the pine nuts in a dry frying pan for 2 minutes, being careful not to burn. Remove from heat.
4.
In a bowl mix the cucumber, feta, lemon juice and chopped basil. Add salt and pepper to taste and then use a hand blender to blend into a thick soup.
5.
Pour into serving cups / dishes, garnish with a generous sprinkling of toasted pine nuts and raisins, a few basil leaves, some fresh black pepper and serve.
