Citronella Carrot gazpacho
400ml coconut milk
1 clove garlic
Extra virgin olive oil
1 teaspoon curry
Peel and chop the carrots. We chop them to grind them together with a clove of garlic and a stalk of citronella, and put them in a container.
Add the coconut milk, 2 tablespoons of oil, 2 tablespoons of vinegar, 1 teaspoon of curry, 150ml. of water, salt and ground pepper to taste. Blend or blend until the mixture is smooth.
Put the soup in the refrigerator for 4 hours.
We prepare the garnish in individual containers so that everyone can add them to taste.
Tip: if the gazpacho is too thick, we can add water.