Preparation time : 10 minutes
Resting time : 2 hours
10 verrine or small glass jar.

Ingredients

300 g cucumber
100 g baby spinach leaves (or fresh spinach)
600 g “Green zebra” tomatoes
100 g celery stalks
2 c. tablespoon of fruity olive oil
1 C. salt
2 small garlic cloves
Sichuan pepper according to taste

Instructions

Rinse the different fresh ingredients. Wring the spinach leaves well.
To make it easier to digest, remove the seeds from the cucumber and peel it.
In the bowl of your blender, place all the ingredients, except the sichuan pepper.
Mix in order to obtain a smooth mixture, it is much more pleasant to taste.
This cold soup can be eaten very fresh, in fact, you can either arrange the gazpacho in verrines or in plates for a more “starter” effect.
Pour a dash of very tasty olive oil over it, and using the Bali Fonte pepper mill, grind sichuan pepper on the top of the preparation.

The Bali pepper mill Peugeot revisits the cast iron, a traditional material in a deep black color. Filled with Sichuan pepper, it offers a visual and tasty journey.

Special Price CA$84.00 Regular Price CA$98.95

Green Gazpacho

Ingredients

Instructions