Cucumber - chilli dip

Ingredients

500 g

1 cucumber
15 g Bresc Parrillada aio e lemone
100 g whipping cream (whipped to the consistency of yoghurt).
1 spring onion (sliced)
10 g Bresc Freshly chopped Spanish garlic
60 g mayonnaise
10 g Bresc Red chilli puree
10 g capers
50 g garden herbs, chopped (parsley, chervil, chives)
salt and pepper

Preparation method

Remove the seeds from the cucumber. Puree the cucumber in the kitchen machine. Mix the pureed cucumber with the whipped cream, spring onion, Parrillada aio e lemone and garlic to make a sauce. Mix it into the mayonnaise. Add the capers, red chilli puree and garden herbs. Season with salt and pepper.