Describe yourself in ten words.
“I can’t face the prospect of turning on the cooker”
That sums up how I feel on scorching hot sunny days.
If you’re like me and you prefer to take a break from the hob in the summer, today’s recipe is for you!
I’ve given the famous cold soup a fresh twist and made an all-green version containing raw courgettes, avocado, lots of mint and two more ingredients that play a key role.
The first is coconut milk, which makes it incredibly creamy. The second is chilled Manuel Caffè “Sapore Mediterraneo” tea. Featuring a delicate, balanced blend of quintessential Mediterranean aromas, it combines the fragrance of figs with rose hips, yellow rosebuds and the delights of karkadé, which is made by infusing hibiscus flowers.
Herbal tea? Are you worried that I’ve been out in the sun too long?
It might sound unusual at first, but trust me on this!
As well as great coffee, Manuel Caffè has been a specialist manufacturer of outstanding tea for years, selecting and combining ingredients with the utmost care. It’s put together a vast range of different flavours that make a brilliant alternative to commercial soft drinks, which are often fizzy and full of sugar. Refreshing and delightfully aromatic herbal tea contains no added sugar, so it’s a superb choice if you want something that’s tasty and good for you at the same time.
What’s more, as well as a wonderful way to warm you up in the winter, herbal tea is refreshing and thirst quenching if you chill it in the summer.
So what was it like?
Fantastic! If you’re looking for something quick, cool and exotic (not to mention low in calories), whip up some of this gazpacho! I adore all types of gazpacho: it takes no time at all to make but it’s refreshing, full of vitamins and flavour, and nearly always diet-friendly!
Just grab a few ingredients and a decent blender, and this delicious cold soup will be ready in a flash.
Have you tried it yet?
Ingredients for 4 people
400 g of courgettes
1 ripe avocado
200 g of coconut milk (unsweetened)
300 g of chilled Manuel Caffè “Sapore Mediterraneo” tea
4 tablespoons of lemon juice
3 tablespoons of fresh mint
5 leaves of fresh basil
2 spring onions
A pinch of salt and ground pink peppercorns
Extra virgin olive oil to taste
Pumpkin seeds, radishes to taste
Wash the basil leaves, finely chop the spring onions and dice the courgettes and the avocado. Put them all in the blender, along with the coconut milk and the chilled Manuel Caffè “Sapore Mediterraneo” tea.
Blend until the mixture is smooth and creamy. Add a pinch of salt and ground pink peppercorns.
Put the soup in the fridge to chill until you’re ready to eat it.
Before you serve your Green Gazpacho, put it into bowls and garnish it with roasted pumpkin seeds, fresh mint leaves, a pinch of ground pink peppercorns and a drop of extra virgin olive oil.
Enjoy your soup!
You can find the recipe on the blog ⠀⠀
Take a look here 👉🏻@bozza.di.colore
See the “Latest recipes” section
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