Easy<\/p>\n
4 people<\/p>\n
15 minutes<\/p>\n
3 minutes<\/p>\n
33 minutes<\/p>\n
Today, to embrace a green lifestyle, there’s nothing better than a cucumber and coconut gazpacho, featuring the season’s first garden vegetables.<\/p>\n
– 4 servings in small glasses<\/p>\n
– 1 whole cucumber<\/p>\n
– 20 cl coconut milk<\/p>\n
– 6 radishes<\/p>\n
– 20 g sliced almonds<\/p>\n
– A pinch of salt and pepper<\/p>\n
– A pinch of ground ginger<\/p>\n
1. **Ingredient Prep**<\/p>\n
Start by thoroughly washing and drying the radishes and cucumber. Remove the tops from the radishes and chop the cucumber into chunks without peeling it. Use a blender or an immersion mixer to blend the chunks of cucumber, coconut milk, ginger, salt, and pepper until smooth. Pour the mixture into small glasses and chill in the refrigerator.<\/p>\n
2. **Toasting the Almonds**<\/p>\n
Toast the sliced almonds in a dry pan over low heat until they are golden brown.<\/p>\n
When ready to serve, garnish the gazpacho with finely sliced radishes and the toasted almond slices.<\/p>\n\n\n