How is a recipe created?
In a thousand and one ways!
Sometimes it starts as an exotic gazpacho but takes its own route and turns into a tropical smoothie 🙂
Now and then, when sleep wanders, and I toss from side to side, images from the world of recipes come to mind. And that’s how I pictured an exotic gazpacho with fruit with a rainbow of flavors, such as sour, sweet, and spicy, served as a starter.
The idea sounded bold to me – one that might elicit gurgles of pleasure or a dish you reject in disgust.
So I checked online – and found out that there is a recipe just like that 🙂
In the end, I added here, omitted there, and got a smoothie/cocktail that seemed more fun to me.
Gazpacho-Avangard will wait for another opportunity.
Enjoy, and let me know how it turned out 🍹😋🍸❣
- ¼ cup coconut milk
- 1 cup apple juice or water
- Ginger about 2 cm (1-Inch) in size, peeled and cut into thin slices. by taste
- 1 large mango, or two small ones
- 1 medium ripe papaya
- ½ cup diced frozen pineapple
- ½ cup diced pears or apples can use frozen
- ice cubes optional
- juice from half a lemon by taste
- ½ tsp chili sauce by taste
- black pepper, salt by taste
- Mango cubes, papaya cubes, chia seeds, mint leaves
- Mix coconut milk, juice, and ginger in a blender. Transfer to a bowl through a mesh, and return the liquids to the blender.
- Peel the mango and the papaya, cut a small part into cubes, and keep them aside for decoration. Cut the rest into chunks and transfer to a blender.
- Add pineapple, pears, ice, lemon juice, chili sauce, salt, and black pepper to the blender; Process until you get a smooth mixture. Taste and adjust seasoning if necessary. If too thick, dilute it with apple juice or water.
- Serve immediately, or keep in the refrigerator until serving.
- Pour into glasses, add the mango and papaya cubes we kept aside, sprinkle chia seeds, garnish with mint leaves, and serve.