Cucumber Gazpacho from
The Millcroft Inn’s Chef Roberto Fracchione

Cucumber Gazpacho
Serves 6

  • 5 Pc. Seedless Cucumber - Large Dice
  • 1 Pc. Sweet Red Pepper - Large Dice
  • ½ Pc. Sweet Red Onion
  • 3 Stalks Fresh Cilantro Washed And Picked
  • 1/2 Tub Plain Yoghurt
  • 1 Pc. Lemon - Juiced
  • 3 Oz. Baby Spinach
  1. Add all ingredients except for spinach into a blender.
  2. Puree until smooth
  3. Season with salt and pepper to taste.
  4. Add spinach and quickly puree to get a bright green colour.