Cucumber Gazpacho with Walnut Mint Pesto.
Three cucumbers stripped their thick green coats and seeds and went skinny dipping in a bath with mixed friends of fresh herbs: Parsley, sage, green onion, thyme. Just when they thought the party could be any better a lemon jumped in as an inner tube.
They swam together with added cream until soft and delicate.
Later while the chilled 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 chuck of grated Parmesan topped 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.
Leave a Reply