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Green Gazpacho

bali-gaspacho-2 - Peugeot Saveurs
  • Preparation time : 10 minutes
  • Resting time : 2 hours
  • 10 verrine or small glass jar.


  • 300 g cucumber
  • 100 g baby spinach leaves (or fresh spinach)
  • 600 g “Green zebra” tomatoes
  • 100 g celery stalks
  • 2 c. tablespoon of fruity olive oil
  • 1 C. salt
  • 2 small garlic cloves
  • Sichuan pepper according to taste


  1. Rinse the different fresh ingredients. Wring the spinach leaves well.
  2. To make it easier to digest, remove the seeds from the cucumber and peel it.
  3. In the bowl of your blender, place all the ingredients, except the sichuan pepper.
  4. Mix in order to obtain a smooth mixture, it is much more pleasant to taste.
  5. This cold soup can be eaten very fresh, in fact, you can either arrange the gazpacho in verrines or in plates for a more “starter” effect.
  6. Pour a dash of very tasty olive oil over it, and using the Bali Fonte pepper mill, grind sichuan pepper on the top of the preparation.