15 mins
Easy
Discover our comforting autumn drink, perfect for digestion and sleep. Try our vegan nutty, prune, and coconut creamy version today!
Why not a white gazpacho? A gazpacho that takes us around the world.
This delicious cold soup is rich in healthy fats, and the pistachio picadillo gives it a punchy crunch you can't deny!
13 min
10 min
23 mins
1. To make the gazpacho, wash and peel the celery so that there are no strings left.
2. Put the celery together with all the other ingredients in a blender glass and blend until you get a creamy texture.
3. Put in the fridge and let cool.
4. Meanwhile wash and finely chop the coriander stems and place them in a small bowl. Wash the green onion stems, finely slice them and mix them with the cilantro. Finally, chop the pistachios and add to the cilantro and spring onion.
5. Pour the oil into the chopped pistachios, mix and set aside.
6. When the gazpacho is cold, serve topped with 1-2 tablespoons of picadillo.
1. To make the gazpacho, wash and peel the celery so that there are no strings left.
2. Put the celery together with all the other ingredients in a blender glass and blend until you get a creamy texture.
3. Put in the fridge and let cool.
4. Meanwhile wash and finely chop the coriander stems and place them in a small bowl. Wash the green onion stems, finely slice them and mix them with the cilantro. Finally, chop the pistachios and add to the cilantro and spring onion.
5. Pour the oil into the chopped pistachios, mix and set aside.
6. When the gazpacho is cold, serve topped with 1-2 tablespoons of picadillo.
15 mins
25 mins
12 mins
