Hey #zampabloggers!
Today I bring you a new recommendation for the summer laziness that beats us these days when cooking. If at this point you have already made a face of lettuce and you run away from the stove in order not to increase the temperature around you ... I HAVE THE PERFECT SOLUTION to recover your love affair with good eating: coconut gazpacho (The national product is very good ... but in July we have surely already covered the level of tomatoes in our body for the next 20 years).
He! Turn on the fan / air conditioning in the kitchen and try this refreshing and surprising recipe that, I anticipate, you are going to include a couple of times a week in your diet.
Coconut gazpacho
Can you cover one of the most refreshing landmarks of Spanish gastronomy and not die trying? Try this coconut gazpacho recipe and lose your mind!
Author Hannah mitchell
Kitchen: Modern
Recipe type: Starters
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 150 gr. grated coconut
- 2 eggs
- 200 gr. loaf bread
- shawl
- 3 tablespoons lemon juice
- 1 l. of water
- 1 oil tank
- 1 lemon
Preparation
- We begin by "peeling the bread" (removing the crust) and soaking it with water and salt. Next, we crush the coconut together with the eggs and add the breadcrumbs and the lemon juice. We beat constantly and vigorously while adding the oil.
- Don't be scared if a mayonnaise-like dough remains. We are going to reduce that consistency with water until we get the thickness of a gazpacho. We tested. We check the salt content, rectify it if necessary and let it rest in the refrigerator.
- Remember to stir it before serving!
- This gazpacho usually has avocado mince, fried bread and mango. DELICIOUS
Nutritional information per serving
Calories: 380