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 people
Cuisine: Française
Ingredients: 1 clove of garlic; 300 g of cucumber; 80 ml of coconut milk (unsweetened); Salt and pepper; Fresh mint, coriander, and red chili for serving

Discover our cucumber and coconut milk gazpacho, a refreshing cold soup, perfect for summer and hot days.

2 people

Easy

€€ - €€€

80-100 kcal/serving

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.