for 2 people

Rhubarb

1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
250 g	rhubarb, cut into slices approx. 1 cm wide

Gazpacho

1	cucumber
40 g	toast bread, cut into pieces
1 dl	water, chilled
1 tbsp	soy sauce
2 tsp	sugar
½ tsp	salt
a little	pepper
10	ice cubes

To serve

½ tbsp	olive oil
a little	pepper

How it's done

Rhubarb

Heat the oil in a pan. Add the shallot and garlic, sauté for approx. 2 mins. Add the rhubarb and cook for approx. 2 mins. Allow the rhubarb to cool slightly.

Gazpacho

Dice approx. 50 g of the cucumber, set aside. Chop the remainder of the cucumber, place in a blender along with the rhubarb and all the other ingredients up to and including the ice cubes, puree.

To serve

Serve the gazpacho, top with the reserved cucumber, drizzle with oil, season.

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