Food

How to prepare the healthiest summer gazpacho

The recipes of the brand new book published by LA SHA WELLNESS CLINIC will accompany us all year...

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Avocado gazpacho and red shrimp tartare.

For 2 people

Preparation 30 minutes.

When: lunch or dinner.

Season: spring / summer

Reduction of arterial micro-inflammation | Source of polyunsaturated fats with cardioprotective action | Draining effect

Ingredients for gazpacho

2 small ripe avocados.

1 green pepper.

1 medium sized cucumber.

500 ml of organic apple juice.

2 tablespoons of extra virgin olive oil.

1 tablespoon sherry vinegar.

Ingredients for the tartare.

8 red shrimp.

1 spring onion.

5 g chives.

5 ml of extra virgin olive oil.

Sea salt according to your taste.

Pink pepper according to your taste.

Zest of a lime.

Alternative ingredients .

The avocado can be replaced by a zucchini.

For vegetarian or vegan diets, the shrimp can be replaced with tofu or tempeh.

Preparation of gazpacho.

1 Wash all the vegetables while the shrimp are marinating in the refrigerator.

2 Peel and cut the avocado into small squares.

3 Peel, clean and cut the green pepper into small squares.

4 Peel the cucumber and cut it into pieces.

5 Add the avocado, green pepper, cucumber, spinach leaves, lime juice and remaining liquid ingredients to the mixing cup.

6 Blend until smooth and creamy, with no lumps.

7 Add a little olive oil to give texture.

8 Balance the flavors with a few drops of vinegar, salt and pepper according to your tastes.

9 Let stand in a covered bowl and refrigerate for at least an hour before serving.

Preparation of shrimp tartare.

1 Shell and clean the prawns, taking care to remove the digestive tract. Cut them into small pieces and place them in a bowl.

2 Cut the spring onion into small pieces and add to the prawns.

3 Grate the lime peel, chop the chives into small pieces and grind the pink peppercorns.

Add everything to the prawns.

4 Mix and season with salt and olive oil.

5 Leave to rest in the refrigerator for at least 10 minutes.

1 Serve the gazpacho in a bowl or deep plate.

2 Add the quenelle tartare using two spoons to create the oval shape.

3 As a garnish, you can add a diced avocado or young green shoots, according to your taste (basil, parsley, coriander) and add a drizzle of olive oil.

The Power of Healthy Food (RBA Editions, 256 pages, €28).

https://shaboutique.com/en/product/the-power-of-healty-food/

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