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Simple, light and easy to make, cucumber gazpacho is a recipe full of freshness.
Ingredients for 4 persons
- 20 g pistachios
- 20 g pine nuts
- 1 tsp. tablespoon of gomasio
- 120 g of cream cheese (Petit Billy type or other)
- ½ tsp. powdered Espelette pepper
- Salt flower
- 3 tbsp. Japanese breadcrumb balls
- 2 cucumbers
- 1 courgette
- 1 clove of garlic, minced
- Frying oil
- 4 slices of toast
To read also: health benefits and virtues of cucumber
Cucumber gazpacho
> Crush the pistachios and pine nuts, add the gomasio.
> In a ramekin, pour the cream cheese, a touch of Espelette pepper, the crushed pistachios and pine nuts, as well as the fleur de sel. Mix and adjust the seasoning if necessary.
> Form small balls with the fromage frais by rolling them in the palms of your hands.
> Roll these balls in breadcrumbs and put them in the fridge for 30 minutes.
> Wash the cucumbers, peel them and cut them into pieces.
> Wash and cut the courgette without peeling it.
> In a blinder, place the vegetables, chopped garlic, a good pinch of Espelette pepper and fleur de sel. Mix together to obtain the gazpacho. Reserve in the fridge.
> In a frying pan, pour oil and brown the cream cheese balls.
Pour the gazpacho in a bowl, a cup or a deep plate, distributing the small balls of cream cheese. Present with slices of toast.
To read also: health benefits and virtues of cucumber
B.A.BA u chef
If you can't find Japanese breadcrumbs, you can make breadcrumbs with toast or rusks, all mixed with pepper or chili.
Recipe: A. Beauvais, Photo: F. Hamel
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