Peas and camel milk gazpacho


Peas and camel milk gazpacho

  • 1 saucepan
  • 1 Colander
  • 1 round ass
  • 1 Whisk
  • 1 Blender
  • 400 g. Fresh peas
  • 20 g. Camel milk powder
  • 1 L Liquid soy milk
  • 1 Piece Bouquet garni (1 sprig of thyme, 1 sprig of rosemary, 1 bay leaf, parsley stems, 10 cm of leek white and 1 stalk of celery held with roasting twine)
  • 15 Pieces Ice Cubes
  • 5 Sprigs Fresh mint
  • 3 Pinches Salt and freshly ground pepper
  1. Shell the peas
  2. Put 1L of water in the saucepan, add the bouquet garni and the shelled peas
  3. Cook for 25 to 30 minutes
  4. Put water in the bowl and add the ice cubes
  5. When the peas are cooked, drain in the colander and put them in the bowl with the water and ice cubes, leave for 3 minutes
  6. Drain the peas and put them in the blender (reserve a few for dressing)
  7. Wash the mint and put it in the blender, reserve a few pretty leaves for the decoration of the dressing
  8. Put the powdered camel milk in a bowl and gradually add the soy milk while whisking (reserve a little powder for the dressing)
  9. Put in the blender, add salt and freshly ground pepper then activate the blender to maximum until you see a homogeneous mixture
  10. Arrange in deep plates and add a few peas, fresh mint and camel milk powder to each plate.



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