Recipe for Green Gazpacho & Espelette Pepper or Preserved Lemon
- 2 cucumbers
- 2 tomatoes
- 15 coriander leaves
- 10 juniper berries
- 5 cl of gin
- 50 g of ricotta
- Salt, pepper
- Juice of 1/2 lemon
- 1 stick of Espelette Pepper seasoning
- 1 edible stick of Candied Lemon
- Wash the cucumbers and tomatoes then remove the seeds from the cucumbers.
- Blend the cucumbers, tomatoes, ricotta, lemon juice, and juniper berries.
- When the desired texture is achieved, flavor with the gin and season to your taste.
- Serve well chilled accompanied by some shavings of Espelette Pepper or Candied Lemon.
