Zucchini spaghetti marinated in cardamom gin tonic with cucumber gazpacho

The perfect aperitif

Ingredients
Method

Ingredients

- 3 San Manzo tomatoes
- 4 cm Cucumber
- 3 small Courgette
- 1 Lime
- 60 ml Tanqueray

Method

1

Wash the courgettes, cut the ends and reduce them into spaghetti with the Lurch spiralizer.

2

Put courgette spaghetti in a bowl and season with gin, tonic water, salt, pepper, cardamom, and an excellent extra virgin olive oil. If you like, add two mint leaves or a little bit of chive. Garlic and onion are a little too overbearing.

3

Stir the courgette spaghetti, cover with a plate and let it marinate in the refrigerator for 4 hours. Meanwhile, prepare the gazpacho, crushing tomatoes with a masher until you get a tomato sauce. Just don’t use a blender, please. Season with salt, pepper, extra virgin olive oil, and cucumber juice. Put it in the shaker and muddle with a pestle.

4

Serve the dish cold, keep it in the fridge for up to 5 minutes before serving. At the time of preparation put the gazpacho on a plate, place the zucchini on top and season again with a little oil and a few tablespoons of the marinade.

Comments & Ratings

More Tanqueray recipes

	3	San Manzo Tomatoes
	4 cm	Cucumber
	3 small	Courgette
	1	Lime
	60 ml	Tanqueray

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Zucchini spaghetti marinated in cardamom gin tonic with cucumber gazpacho

Ingredients

Method

1

2

3

4

Comments & Ratings