Spring green gazpacho
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- La Motte
- 6
- Easy
- Fat conscious Health conscious Meat-free
- 10 minutes
- 15 minutes
- La Motte’s 2016 Pierneef Sauvignon Blanc
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 leeks, chopped
- 2 onions, chopped
- 2 garlic cloves, chopped
- 4 T almonds, blanched
- 3 slices white bread, soaked in La Motte Sauvignon Blanc
- 1 cucumber, peeled
- 1 avocado
- Fresh basil, a handful
- 1 lime, juiced
- 1 T sherry vinegar
- 4 T olive oil
- 1⁄2 cup sour cream
- Sea salt, to taste
Cooking Instructions
Sauté chopped leeks, onions and garlic in a pan over a low heat until translucent, then chill.
Place the leek mixture, the blanched almonds and the slices white bread soaked in La Motte Sauvignon Blanc (squeeze out the wine) in a blender.
Blend, then add the peeled cucumber, the avocado, basil, the juice of the lime, sherry vinegar, olive oil and sour cream, blending well after each addition. Season with salt.
Pass through a sieve and chill before serving.
Discover more soup recipes here.
Win an exclusive dining experience at Pierneef à La Motte worth R15 000, enter here!
Comments