Cucumber gazpacho with kefir and Melissa Cress

(For 4 portions)

• 1 cucumber
• 1 onion
• 1 clove of garlic
• a little Cumin Powder - Verstegen
• cup of Melissa Cress
• firm dash of white wine vinegar
• strong dash of Iluigi olive oil
• cayenne pepper ground - Verstegen
• coarse sea salt mill Verstegen 500 gr of Kefir

Gazpacho:

• Cut the cucumber.
• Peel the onion and garlic and chop finely.
• Put everything in a bowl and moisten with white wine vinegar and olive oil.
• Season with sea salt, cayenne pepper and cumin powder. Marinate a little.
• Then mix with a blender or mixer until an emulsion forms.
• Add a little water if necessary.
• Place in refrigerator for storage.

To finish off:

• Divide some gazpacho over the bowls, spoon in kefir as you wish (up to half).
• Finish with the cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: veggies
Plate: Wild Black Bowl