Our Thermomix® consultant Carmen Cremades loves Ottolenghi recipes. Why not try preparing them with the Thermomix® in a quicker and easier way? And our cooking class "Ottolenghi meets Thermomix®" was born. Try this delicious Ottolenghi cold soup, adopted by Carmen.
Ingredients
- 4 sprigs of mint
- 90g ginger root peeled or 12
- cm
- 350g cauliflower
- 650g mini cucumbers peeled,
- seeds removed
- 1 clove of garlic
- 500g Greek yoghurt
- 10g lemon juice
- 50g olive oil
- 70g shaved almonds
- 2 tsp dried mint
- Salt and white pepper
PREPARATION
1. Insert 800g water
2. Add 4 sprigs of mint
3. Add 30g thinly sliced ginger
4. Add 1 tsp salt
5. 3 min/100°C/speed 0.5 until water boils
6. 350 g cauliflower florets very small
7. 3 min 30 sec/100°C/spoon speed counterclockwise
8. Drain and set aside (discard mint and ginger).
9. Add 650 g mini cucumbers already without skin
10. 60 g ginger in small pieces
11. 1 garlic
12. 500 g Greek style yoghurt
13. 10 g lemon juice
14. 1 tsp salt
15. 1/2 teaspoon white pepper
16. 1 min 30 sec/speed 9 start with 5 and slowly turn to 9 knob
17. In a pan fry almonds with olive oil for 3 to 4 minutes until light golden brown. Put oil with almonds in bowl, stir in dry mint, pinch of salt and let mixture cool.
18. Divide cauliflower florets among 4 soup bowls, pour
cold soup on top. Spoon some of the almond mixture on top and serve the soup
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