OH! Magazine - Australian Version December 2013 (Australian Version) | Page 20

( OH YUM )

GREEN CUCUMBER
GAZPACHIO WITH CAVIAR
This recipe for cold soup is particularly refreshing on a
hot day. But this is no ordinary soup. I add something
delectable to the soup by sprinkling the surface with
plump, flavourful balls of red caviar that pop in the
mouth. If you aren’t able to buy this caviar, any caviar
will do, or add a raw oyster topped with a squeeze of
lemon. Use either Lebanese or small cucumber (fewer
seeds). I like to serve these in coffee cups or glasses.

What you’ll need
2 cups cucumbers, peeled and cubed (remove some of
the seeds if there are too many)
½ cup pale green centre leaves of green celery
1 to 2 cloves garlic, minced
1 tablespoon fresh lemon juice or sherry vinegar (less
harsh than wine vinegar)
2 tablespoons extra virgin olive oil and some extra to
drizzle on top
Salt and freshly ground black pepper, to taste
Handful of dill, chopped
50g caviar from Atlantic salmon, to decorate the soup

How to make it
Place all the ingredients, except the dill and caviar, into
a food processor and blend the mixture until smooth.
Add the dill and stir through. Use a little ice-cold water
to thin down the soup, if you wish until you have the
preferred consistency. Keep it in the fridge until ready
to use. Place into small coffee cups or glasses, and
drizzle with a little extra olive oil. Decorate with a
sprinkle of caviar or place into a large bowl
and sprinkle caviar on top. For this option,
include a small ladle and some small
bowls. Guests can help themselves.

Recipe from Small Fishy Bites,
by Marisa Raniolo Wilkins
($29.95, New Holland Publishing)

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ISSUE 5 ( OH! MAGAZINE )