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GAZPACHO OF CARROT AND CITRONELA
1 / 2kg carrots
400ml coconut milk
1 clove garlic
Extra virgin olive oil
1 teaspoon curry
Peel and chop the carrots. We chop them to crush them together with a clove of garlic and a stem of citronella, and we put them in a container.
Add the coconut milk, 2 tablespoons of oil, 2 tablespoons of vinegar, 1 teaspoon of curry, 150ml. of water, salt and ground pepper to taste. We beat or blend it until the mixture is very smooth.
We put the soup in the refrigerator for 4 hours.
We prepare the garnish in individual containers so that each one incorporates them to taste.
Tip: if the gazpacho is too thick, we can add water.
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