Gin and Tonic Courgette Spaghetti with Cucumber Gazpacho

V | VG | DF | GF

A refreshing chilled Spanish soup with a Tanqueray gin twist!

Serves
2
Course
Starter
Prep. Time
20 Mins
Cook Time
5 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Wash the courgettes, cut the ends and reduce them into spaghetti with a spiralizer.

2

Put courgette spaghetti in a bowl and season with gin, tonic water, salt, pepper, cardamom, and an excellent extra virgin olive oil. If you like, add two mint leaves or a little bit of chive. Garlic and onion are a little too overbearing.

3

Stir the courgette spaghetti, cover with a plate and let it marinate in the refrigerator for 4 hours. Meanwhile, prepare the gazpacho, crushing tomatoes with a masher until you get a tomato sauce. Just don’t use a blender, please. Season with salt, pepper, extra virgin olive oil, and cucumber juice. Put it in the shaker and muddle with a pestle.

4

Serve the dish cold, keep it in the fridge for up to 5 minutes before serving. At the time of preparation put the gazpacho on a plate, place the zucchini on top and season again with a little oil and a few tablespoons of the marinade.

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