A fresh and fruity gazpacho, perfect for summer.
Cut the apricots and put them in a blender.
Add the spring onion and the tomato in pieces.
Add the salt, Sichuan pepper, and grated ginger.
Blend everything together until you get a smooth cream.
Pour the gazpacho into a bowl.
Add pieces of avocado, the green part of the spring onion, and crushed cashews for garnish.
Serve chilled, accompanied by croutons or tarallini.
Ideal to serve as a refreshing appetizer or as a light main dish. Perfect for hot summer days.
Italia, Veneto
| Energy (kcal) | 28.61 |
| Carbohydrates (g) | 6.25 |
| of which sugars (g) | 4.52 |
| Fat (g) | 0.15 |
| Protein (g) | 0.95 |
| Fibre (g) | 1.53 |
| Salt (g) | 0.01 |
