Cucumber and ice cubes of flowers

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Ice (12 hours of freezer) / Gazpacho: 15min / 2U Refrigerator

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Easy

Do you want to get started with cucumber percho and ice cubes of flowers? Discover the full recipe here!

Do you want to get started with cucumber percho and ice cubes of flowers? Discover the full recipe here!
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Ingredients

What do you need?

Quantity: 8p

3 cucumbers (1 kg)
1 zucchini
1 Soft onion
6 tbsp rice vinegar
1 tbsp olive oil
1 bussel leaf parsley
1 Bussel Coriander
2 garlic cloves
pepper and salt

For the ice cubes:
½ cucumber
1 bussel radish
2 bowls of edible flowers

3 cucumbers (1 kg)
1 zucchini
1 Soft onion
6 tbsp rice vinegar
1 tbsp olive oil
1 bussel leaf parsley
1 Bussel Coriander
2 garlic cloves
pepper and salt

For the ice cubes:
½ cucumber
1 bussel radish
2 bowls of edible flowers
Preparation method

How do you make this?

Ice cubes: Cut half a cucumber into bars and the radishes with the mandolin into fine slices. Divide them with the flowers over a ring mold and an ice cube shape. Complete with cold water and place 12 hours in the freezer.

Cut the unpeeled cucumbers and zucchini into pieces. Coarsely chop the onion and remove the thickest stems of the coriander and the parsley. Mix everything with the rice vinegar, the pressed garlic cloves, pepper and salt in the cup of the blender or the mixer into a homogeneous gazpacho.

Pour the gazpacho through a sieve with a fine grid and press well to squeeze out as much moisture as possible. Let it rest in the fridge for 2 hours.

Keep the ring shape under warm water, deform the ice crown and place them in a shallow, wide and large bowl. Pour in the gazpacho and sprinkle with a few drops of olive oil. Serve in large glasses or come and add the ice cubes.

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