Today we have the fifth part of our great cooperation with “Pink Elephant Cooking”. The team of the extraordinary yoga cooking crew was traveling to Spain this time and brought us another culinary highlight.
"Pink Elephant Culinary Road Trip Part 5"
Today we are in Spain.
Nothing can stop us! We looked for a place in the center of Madrid to conjure up this little snack.
Raw chia gazpacho with mango almond kick!
Have fun imitating.
Recreate the recipe from the video:
Ingredients:
2 tsp chia seeds
1 tomato
1 cucumber
Juice of one lemon
salt and pepper
Epazote herbs
1 dash of olive oil
1/2 mango
1 handful of almonds
- For the chia gazpacho: Cut the tomato and cucumber into small pieces and mix with chia seeds, lemon juice, olive oil, salt and pepper. Let it rest for 20 minutes so that the chia seeds can swell.
- For the mango almond kick: Dice the mango, chop the almonds and mix everything well with pepper, salt and epazote.
- Now pour the chia gazpacho into a glass and use the mango almond kick as a topping.
And the healthy, Spanish snack for in between meals is ready!
¡buen provecho!
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