Green gazpacho with basil liqueur
Discover this gourmet recipe proposed by Célia Moreau, chef of the Dijon restaurant Chez mes Soeurs.
A recipe adapted from the classic gazpacho: cucumber, Briottet Basil liqueur for a touch of freshness and originality, and fresh herbs.
For the more reluctant, the fresh goat cheese can be replaced by a fromage frais.
This recipe for 4 people will be quick, refreshing and perfect for the arrival of the warm weather!
Basil sprigs with leaves removed2
fresh goat's cheese250 g
Fresh chives3 sprig
Poppy seedsa handle