Cucumber Gazpacho with Walnut Mint Pesto.
Three cucumbers stripped of their thick green coats and seeds, went skinny dipping in a bath mixed with fresh herbs of parsley, sage, thyme and tool along a thick slice of onion as an inner tube.
Swimming together until soft and delicate.
Later when they were cooled by sitting in the shade, they splashed themselves with wine wine, and sprinkled lemon zest, mint and cloves onto their skin. They swirled themselves in thick yogurt and did the twist until the cucumbers declared velvet their middle name.
The final touch, chopped mint, roasted walnuts and a dash of Parmesan, on top as a crown.
Note: I make-up my recipes, never work with exact measure. A feast never fails. Cucumber Gazpacho with Walnut Mint Pesto serve chilled on New Year's Eve before diving into dinner.
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