Very popular in Spain and Portugal, this soup of raw, blended vegetables adds a touch of freshness to your meal. Traditionally based on tomatoes, Patrick Loste’s version features zucchini alongside the aromatic flavors of ground ivy. Enjoy it chilled, as a starter or with a slice of toast for a complete summer meal. Let yourself be seduced by this explosion of freshness that will brighten up your taste buds!
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Ingredients
– 800 g unpeeled zucchini, diced
– 1 onion (100 g)
– A bunch of ground ivy
– 5 or 6 cl olive oil
– 1 dl vegetable stockgumes
– 2 cl cider vinegar
– 1 pinch salt and pepper
– 60 g almond powder
– 2 teaspoons turmeric powder
– Tomatoes
– Mozzarella
– Lemon juice
Recipe steps
1. chop washed plant leaves.
2. Cut zucchini into cubes and chop onions and garlic.
3. Mix all ingredients in a salad bowl, add turmeric, olive oil, cider vinegar and salt.
4. Blend the mixture until smooth, using a hand blender or blender.
5. Adjust the seasoning if necessary and chill for 1 to 2 hours.
6. Meanwhile, marinate diced mozzarella with a little of the chopped herb, a little lemon juice and a drizzle of olive oil. Cut a tomato into small cubes.
7. Garnish with a drizzle of olive oil, slivered almonds and a few leaves. Arrange the diced tomatoes and marinated mozzarella in the middle of the gazpacho plate.
A simple and delicious recipe!
Mdg 422 1.jpg 1Tips from the chef
Adapt the amount of vegetable stock to the consistency of the zucchini: add half the stock, then add the rest as you blend to reach the desired consistency.Enjoy your meal!
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