Oh my God!!! Here is a fruity, fresh and light gazpacho! Incredible softened version of the traditional gazpacho. Without garlic, not very spicy and not very acid, this gazpacho is perfect for hot days, as a light dinner or a refreshing starter: a sattvic recipe in ayurveda.
Raw soups: a summer fast food to discover!!!
Whether you opt for the classic tomato gazpacho or a more exotic cold soup, raw soups are very quick and healthy meals. All you need is a food processor or a blender and a bit of an adventurous spirit!
Dare to combine sweet and sour!
Whether in salads, smoothies or cold soups, fruit and vegetable mixtures are original and tasty and allow you to limit, or even replace if you wish, salt, oil and vinegar, without losing any flavor, on the contrary! In addition, the vitamin C contained in fruits favors the assimilation of the iron contained in green vegetables. So add some berries to your green salad, try an apple and parsley smoothie... or a fruity gazpacho!
For 2 people: one large bowl or two small ones
Ingredients: gazpacho
- 1 ½ cups (375 mL) large cubed cucumber (peeled or not, to taste)
- 1 cup (250 mL) large cubes of mango
- ½ cup (125 mL) large cubed orange bell pepper (or other color)
- 1 CS (15 mL) chopped onion
- A little water or a few ice cubes if you want a thinner soup (about ¼ cup, 60 ml)
Ingredients: Mango Salsa
- ¼ cup (60 mL) fresh mango, small cubes
- ¼ cup (60 mL) small cubed cucumber
- 1 CT (15 mL) chopped fresh cilantro (or parsley, or basil)
- A dash of lime juice
- A pinch of cayenne pepper if desired
Preparation:
1. You can start by making the salsa, so the flavors have time to blend. Simply mix the small cubes of mango and cucumber and season them with lime, coriander and cayenne, to taste. Leave to stand in the fridge until ready to serve.
2. Gazpacho is made in a food processor, ideally with an "S" blade, but a blender will also do. Put all the ingredients except the water in the blender and blend for a few seconds until you reach the desired texture, more or less smooth, depending on your preferences. Add a little water if necessary.
3. Serve immediately, or let stand in refrigerator until ready to serve.
4. Present in bowls, or even in a verrine for an appetizer, with a generous dollop of mango salsa. You can also add chopped cilantro, a drizzle of olive oil, a wedge of lime, a pinch of fleur de sel or Espelette pepper, or leave it up to the guests to garnish their own bowls according to their tastes.
Enjoy!!! Here is one of the delights we just shared at the Yoga Teacher Training
