Cucumber Gazpacho with Little Biddy Gin - Classic

To serve 6
2 whole telegraph cucumbers
2 crisp red apples
1 large ripe avocado
2 spring onions
2 radishes
1/2 clove of garlic
2 celery sticks
30-40ml of Little Biddy Gin - Classic
200ml quality extra virgin olive oil
Chilli flakes to taste (optional)
100ml nice Sherry vinegar
Salt and pepper to taste
Fennel tips, and edible flowers for garnish (optional)

Peel and de-stone the Avocado, chop the cucumbers into 5 cm lengths leaving the skin on and seeds in Core and peel the apples, roughly chop the spring onion and celery
Put everything in a blender aside from salt and pepper, and blend until smooth.
Season and taste as you go. Chill in the fridge for an hour before serving and serve with crusty bread.

Chef: Tim Hodges
Photography: Haley Hodges