Amuses bouches

Cucumber and coconut gazpacho

Name: Cucumber and coconut gazpacho
Prep time: 10 min.
Cook time: 0 min.
Total time: 10 min
Yield: 2 personnes
Cuisine: Française
Ingredients: 1 gousse d'ail; 300 g de concombre; 80 ml de lait de coco (non-sucré); Sel et poivre; Menthe fraiche, coriandre et piment rouge pour servir

Découvrez notre gazpacho au concombre et lait de coco, soupe froide rafraîchissante, parfaite pour l'été et les journées chaudes.

2 personnes Difficulty Level

Facile

€€ - €€€

80-100 kcal/portion

Préparation 10 min.

Cuisson 0 min.

Préparation

Chop the garlic using the SuperSonic Chopper Medium equipped with its blades, cover and pull the cord about 5-6 times.

Peel the cucumber with the Universal Peeler and cut it into pieces, place it in the Chopper with the garlic.

Pull the cord to chop until a homogeneous consistency is reached, about 40-50 times. Add the coconut milk, salt, and pepper, then pull the cord to blend all ingredients together, about 20 times.

Refrigerate until ready to serve and serve with fresh mint or coriander and finely sliced red chili.

Tip : ingredients can be doubled to make the recipe in the SuperSonic Chopper Large.