Page 4 - The Bocaire Breeze - July August 2023
P. 4

JAY’S







                                                                CUCUMBER GAZPACHO





       Ingredients

                                                                                                  Serves 4

       •  4 cucumbers—peeled,

           seeded and chopped



       •  1 1/2 cup seedless grapes

           (9 ounces)


       •  1 small garlic clove



       •  1/3 cup extra olive oil


       •  2 teaspoons distilled

           white vinegar



       •  1 cup of water


       •  Salt


       •  Cooked Shrimp and Chopped Roasted Almonds, for Garnish





       Directions:

       In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar
       and 1 cup of water; puree until smooth. Season with salt.
       Serve chilled garnished with shrimp and almonds.






                                                                 Chef Jay Prisco


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