Carrot gazpacho with daikon watercress

gaspacho carotte cresson daikon

Ingredients

For 4 people

  • 8 carrots
  • 1 handful of daikon watercress
  • 1 sprig of thyme
  • 1 shallot
  • 1 pinch of cumin
  • 1 C. olive oil
  • Pepper

Production

  • Preparation: 15 mn
  • Cooking: 25 mn
  • Refrigeration: 2 h

Preparation of the recipe

Step 1

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.

2nd step

Divide the carrot gazpacho between the glasses. Refrigerate for at least 2 hours.

Step 3

Wash, dry the daikon watercress. Just before serving, place a little watercress on the carrot gazpacho.

Tips

To accompany it all, add a few lettuce leaves which contain little sodium.

Read also: Kidney failure: what diet to follow?

Health Info

Rich in vegetable proteins, this gazpacho helps preserve our kidneys by regulating excess potassium in the body. 

51 KCAL

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