Go green! A recipe from our kitchen to yours.
Refreshing and nourishing, Sarara Camp’s mint and zucchini gazpacho made with freshly picked greens from our garden bursts with flavour – and it’s the perfect cool-down dish in the heat of the day!
Served with oven-fresh bread and creamy farm butter, it makes for a mouth-watering starter or simple light lunch. We asked our chefs to share their secret recipe, so you too can try it at home…
Mint & zucchini gazpacho
Serves 4
Ingredients
3 medium zucchini
2 onions
3 cloves of garlic
1 leek
500ml vegetable stock
5 sprigs of mint, plus extra for garnish
Pinch of salt
½ tsp black pepper
2Tbsp olive oil
Small piece of butter for frying
Yoghurt, to taste
Method
Finely chop and sauté the onions, leek, and garlic in oil and butter until very soft.
Dice and add the zucchini, and fry for 5 more minutes.
Add the vegetable stock and simmer for 15 minutes.
Cool for a few minutes, add the mint sprigs, salt and pepper, and blend.
Refrigerate for 1 hour to chill.
Garnish with yogurt and fresh mint.
