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Citronella Carrot gazpacho

num_pax

4

temps

20 min.

GAZPACHO_ZANAHORIA_recipe

INGREDIENTS

1/2kg carrots

400ml coconut milk

Citronella Groots

1 clove garlic

Extra virgin olive oil

Sherry vinegar

1 teaspoon curry

Salt

Ground pepper

GUARNITION

Hemp seeds

Pumpkin seeds

Various sprouts

PREPARATION

  1. 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.

  2. 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.

  3. Put the soup in the refrigerator for 4 hours.

  4. 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.

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