Describe yourself in 5 words: “I don’t want to turn on the stove.”
Me and my relationship with summer in a mini summary. Today’s recipe is designed for this.
I added coconut milk, which gave it an incredible creaminess and the Sapore Mediterraneo cold brew by Manuel Caffè, fruity, harmonious and delicate with typical Mediterranean scents that combines the scent of figs with the pleasure of karkadè, obtained from the infusion of hibiscus flowers, dog rose and yellow rose buds.
The infusion, have you ever gone crazy Fede?
Well, I immediately deny the hypothesis.
Manuel Caffè has also specialized for years in the production of high-quality infusions, paying particular attention to the selection and combination of ingredients. And so it has created a wide range of different flavors that become an excellent alternative to industrial drinks, often carbonated and rich in sugar. Without added sugars, they are a healthy, refreshing and aromatic option for those who are health-conscious but do not give up pleasure.
The plus?
The infusions can be enjoyed cold for a fresh and thirst-quenching summer break or hot, for a warm winter cuddle.
The result?
It’s fantastic: if you want something quick, fresh and exotic (and low in calories) make yourself this gazpacho! I love all types of gazpacho: they are very quick to make, fresh and full of vitamins and flavors and are almost always dietetic!
You will only need a good blender, a few ingredients and the cold soup will be ready.
Never tried this version?
A dessert that you can prepare in advance and cook just before serving that will make all your guests raise their hands for “encores”.
What do you say, did you like this reinterpretation?
Ingredients for 4 people
400 g of courgettes
1 ripe avocado
200 g of coconut milk (without sugar)
300 g of cold infusion Sapore Mediterraneo Manuel Caffè
4 tablespoons of lemon juice
3 tablespoons of fresh mint
5 fresh basil leaves
2 spring onions
a pinch of salt and pink pepper
extra virgin olive oil to taste
To serve
pumpkin seeds
radishes to taste
Recipe
Cut the courgettes and avocado into cubes Add to the blender: avocado, raw courgettes, chopped spring onions, basil leaves (previously washed), coconut milk and infusion Sapore Mediterraneo by Manuel Caffè very cold.
Blend until you get a smooth cream, add a pinch of salt and pepper.
Leave your cold soup in the fridge until ready to serve.
And voilà, just before bringing your Green Gazpacho to the table, all you have to do is portion the cold soup into small bowls or a deep plate and garnish with toasted pumpkin seeds, fresh mint leaves, a pinch of pink pepper and a drizzle of extra virgin olive oil.
And enjoy your meal!
