green gaspacho | Seasoning to cut Espelette pepper or Lemon confit

- 2 cucumbers
- 2 tomatoes
- 15 coriander leaves
- 10 juniper berries
- 5 cl of gin
- 50 grams of ricotta
- salt pepper
- juice of 1/2 lemon

1. Wash the cucumbers and tomatoes then remove the seeds from the cucumbers.
2. Blend the cucumbers, tomatoes, ricotta, lemon juice and juniper berries.
3. When the desired texture is obtained, flavor with gin and season to taste.
4. Serve chilled with a few shavings of Espelette pepper or candied lemon pencil.