Cucumber Gazpacho

No summer complete without gazpacho. Geert Van der Bruggen whose brandade I prepared previously, also has a cucumber gazpacho which he serves with fish-filled wraps. I skip the wraps. No summer complete without easy cooking.

Cucumber gazpacho

Serves 2 generously

By Geert Van der Bruggen, in: Velt zine De seizoenen, No. 4, 2010, p. 21.

1 cucumber
1/4 apple, preferably a sour one
a few drops of tabasco (I use red chilli sauce)
juice of 1/2 lemon
1/2 dl dry white wine (or water or milk)
2 tablespoons fresh white cottage cheese (full cream)
a handful of fresh tarragon (leaves only)
pepper, salt

Peel cucumber and remove seeds. Cut in large pieces, put into blender together with the apple. Add the remaining ingredients including tarragon leaves, then season with salt and pepper. Mix to fluidity, then put in refrigerator.

Serve in glasses, chilled.