Cucumber gazpacho with l’Ortolan 1921

Preparation

• 1
  Peel and remove the green shoots when necessary from the garlic clove. Blanch the garlic for 3 minutes in boiling water.
• 2
  Add the tomatoes for 1 minute, then remove and cool them under running water to peel them. Deseed and dice them (small dices).
• 3
  Remove stones from olives and chop them coarsely
• 4
  Peel, deseed and mix the cucumber with the basilic and a little salt pouring progressively the olive oil.
• 5
  Dice the Ortolan 1921 into small cubes.
• 6
  Serve the cucumber gazpacho with the Ortolan 1921, with some capers, chopped olives, tomatoe cubes and a drizzle of
• 7
  olive oil.