For 4 people
- 8 carrots
- 1 handful of daikon watercress
- 1 sprig of thyme
- 1 shallot
- 1 pinch of cumin
- 1 C. olive oil
- Preparation: 15 mn
- Cooking: 25 mn
- Refrigeration: 2 h
Preparation of the recipe
Peel, wash, slice the carrots. Peel and chop the shallot. Brown it for 2 minutes in olive oil. Add the carrots. Wet with water. Add the thyme, cumin, pepper—Cook for 25 minutes in a large pot of boiling water. When cooked, mix.
Divide the carrot gazpacho between the glasses. Refrigerate for at least 2 hours.
Wash, dry the daikon watercress. Just before serving, place a little watercress on the carrot gazpacho.
To accompany it all, add a few lettuce leaves which contain little sodium.
Read also: Kidney failure: what diet to follow?
Rich in vegetable proteins, this gazpacho helps preserve our kidneys by regulating excess potassium in the body.