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Gazpacho with cremette and roasted peppers
Ingredients:
- 200 g Hochland Cremette cheese
- 50 g spring onion chives
- 100 g roasted red pepper
- 300 ml coconut milk
- 40 g fresh coriander
- Salt, pepper to taste
- Grated peel from 1 lime
SALSA
- 50 g pineapple
- 50 g fresh cucumber
- 10 g fresh coriander
- 15 g peanuts
- 30 g red onion
- 8 drops of Tabasco sauce
Accompaniment:
- 20 g fresh mango
- Coriander leaves
- Nachos
Recipe step by step
- 1. Add the Hochland Cremette cheese and all the other soup ingredients to a food processor or blender and blend thoroughly.
- 2. Season to taste with salt, pepper and grated lime peel.
- 3. Prepare the salsa.
- 4. Peel the pineapple and cut into small cubes.
- 5. Remove the seeds from the cucumber and cut into cubes (similar to chopped pineapple).
- 6. Chop the washed and cleaned onion finely.
- 7. Chop the walnuts.
- 8. Mix in a bowl: pineapple, cucumber, onion, then add nuts, Tabasco sauce and chopped coriander.
- 9. Season to taste. Cut the mango into slices.
- 10. Add a portion of salsa to the soup, add mango slices and garnish with coriander leaves. Serve with nachos.