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Carrot Gazpacho (Cold Soup)

Cursos de español en Bilbao - Cursos de Cocina en Bilbao

INGREDIENTS (Serves 6 units)

  • 4 carrots.
  • 2 radish (small and red)
  • 1 green pepper
  • 1 spring onion
  • 1 lemon
  • Vegetable stock
  • 4 tbs of mayonnaise
  • 4 tbs of olive oil
  • Black pepper
  • Salt

PREPARATION

  • Wash, peel and cook the carrots in the vegetable stock. Keep the remaining stock.
  • Mash the carrots with the stock, till you have a fine cream.
  • Add the mayonnaise, lemon juice, olive oil, salt and black pepper.
  • Cut the rest of the vegetables in bruinoise.
  • Serve the cream in a “shot” glass with the minced vegetables.

 

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