Green Gazpacho recipe & Espelette pepper or Preserved lemon
- 2 cucumbers
- 2 tomatoes
- 15 cilantro leaves
- 10 juniper berries
- 5 cl gin
- 50 g ricotta
- Salt, pepper
- Juice of 1/2 lemon
- 1 Espelette pepper seasoning pencil
- 1 preserved lemon seasoning pencil
- Wash the cucumbers and tomatoes, then remove the cucumber seeds.
- Blend the cucumbers, tomatoes, ricotta, lemon juice, and juniper berries.
- Once the desired consistency is reached, flavor with the gin and season to taste.
- Serve chilled, garnished with a few shavings from an Espelette pepper or preserved lemon seasoning pencil.
