06 June 2018
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
- 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 obtained, flavor with gin and season to taste.
- Serve chilled with a few shavings of Espelette pepper or candied lemon pencil.