Gazpacho of cannellini beans and yogurt
Starter
Veggy
Easy
20 min
4 servings
ingredients
400 g CIRIO Cannellini
60 g of yogurt
1 lemon
1 basil tuft
Olive oil
Salt
Pepper
Preparation
- Drain the cannellini beans and put them into the blender.
- Mix half of the yogurt with 2 tablespoon of oil, the lemon juice, salt and pepper.
- Grind until you produce a soft cream, which you will pour into 4 glasses.
- Garnish the surface with remaining the yogurt and decorate with roast white bread slices cut into triangles.
- Add a basil leaf.
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