Serves 6 small coffee or 10 espresso cups

Ingredients.

For the tzatziki gazpacho

1 500g pot of Tims Dairy bio-live Greek style yogurt, Natural

350g cucumber, washed but with the skin on

5 large mint leaves

2 garlic cloves finely chopped

2 tbsp white wine vinegar

A squeeze of lemon juice

For the mint oil

75g mint leaves

100ml sunflower oil

To serve

Any number of complementary ideas such as thin toasted sour dough or some crispbread of your choice, olives, fried garlic flakes, chopped chives, wild garlic flowers or chive flowers.

Method.

For the mint oil blanche the mint leaves in boiling water for 30 seconds and using a slotted spoon drop in icy water. When cooled drain the leaves and squeeze out the water.  Blitz in a small blender with the oil and a tiny pinch of salt. Leave to infuse for 5 mins and use a cheesecloth or muslin to strain into a squeezy bottle.

To make the gazpacho wash, chop and juice the cucumber. You should have approx. 300ml of juice.  Place in a blender and add the contents of the pot of yogurt.  Using a garlic mincer, add the garlic, mint leaves and vinegar and blitz.  Season with sea salt and freshly ground black pepper.  Adjust seasoning and add a squeeze of lemon juice for the freshness. Keep in a container in the fridge until serving.

You can slice a garlic clove very thinly and fry briefly in hot oil (around 1700 C). Drain on some kitchen paper and sprinkle with some fine salt.

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