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Chilled pineapple and cucumber soup with a garlic, basil and Brazilian nut pesto
COTTO E CRUDO20Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 pineapple (ripe, peeled, cored and cut into pieces)
- 2 cucumbers (ends cut off, washed, peeled and cut into pieces)
- 1/2 shallot (peeled and chopped)
- 2 handfuls almonds (peeled and soaked for 1 hour)
- 1 lemon
- 3 tsp. agave syrup
- 3 cms fresh ginger root (peeled)
- 3 Tbsp. extra-virgin olive oil (and some more for the garnish)
- 1/4 tsp. Himalayan salt
- 1/2 tsp. coriander seeds (powdered)
- 1 pinch ground white pepper
- 1 pinch chilli powder (and some more to garnish, if desired)
- 1 cup water (natural mineral or filtered, chilled)
- 3 handfuls nuts (Brazilian)
- 2 cloves garlic
- 4 handfuls fresh basil
- sea salt (whole, just enough to taste)
- 1 lemon
- 4 Tbsp. extra-virgin olive oil
- water (natural mineral or filtered, just enough to reach the right texture)
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