Cucumber Gazpacho with Fresh Cottage Cheese

Instructions

1. 1

   Peel the zucchini and cut them into small cubes.

2. 2

   Chop the onion.

3. 3

   Sauté the onion in a pan with hot olive oil.

4. 4

   When the onion is translucent, add the zucchini cubes and chicken broth.

5. 5

   Bring to a boil.

6. 6

   Reduce the heat and simmer

7. 7

   for about 8 minutes, until the zucchini are tender.

8. 8

   Remove from heat, set aside to cool to room temperature.

9. 9

   Put in the blender the cooled zucchini preparation, slightly moistened bread crumbs, 4 tablespoons of olive oil. Blend.

10. 10

    Mash with a fork the 2 Plain Yogurt Fresh Squares and 1 Classic Fresh Square.

11. 11

    Add the cheese using a small spoon to the preparation with some fresh parsley.

12. 12

    Blend until you get a smooth and creamy consistency.

13. 13

    Season with salt, pepper, and 2 tablespoons of Sherry vinegar.

14. 14

    Taste and adjust seasoning if needed then thin out with a little water (no more than a cup).

15. 15

    Refrigerate the gazpacho for at least 3 hours.

16. 16

    Dress the plates by pressing the 4 Fresh Squares and season with a bit of freshly chopped parsley.

17. 17

    Place on 4 lightly grilled slices of bread.

18. 18

    Maintain the volume and texture of the Fresh Square.

19. 19

    Pour the soup into your containers.

20. 20

    Add a drizzle of olive oil without mixing.

21. 21

    Decorate with a parsley leaf.

22. 22

    If serving gazpacho in bowls or small cups, place the bread square on the edge of the bowl.

23. 23

    If serving gazpacho in large shallow plates, carefully place the bread square over the gazpacho in the plate.