Gazpacho de Cordoba 2 peeled seeded cucumbers , finely cubed 2 cloves pressed garlic 2 T olive oil 2 cups water 2 cups heavy cream 2 tsp cornstarch 1 tsp salt Mix garlic, cucumbers and olive oil; let stand. Bring water to a boil, add salt, and cornstarch mixed to a smooth paste with 3 tablespoons of cold water. Stir until thick and smooth. Pour cornstarch mixture over cucumbers. Cool, and slowly add the cream, stirring constantly. Chill overnight and serve ice-cold.