Chilled Zucchini Cappuccino

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Chilled Zucchini Cappuccino is an elegant, vegan recipe, easy to make and very healthy. Zucchinis, or courgettes, have an extremely high water content - more than 95% - which makes them ideal ingredients for recipes on a hot summer day. They are rich in nutrients, while being very low in calories. Zucchinis are good sources of vitamin A and anti-oxidant vitamin C, as well as minerals like potassium, manganese, iron and zinc.




Keeping the lovely green peel won’t only give your cappuccino a wonderful green color, but it will also allow you to preserve all the dietary fiber of the fruit. Zucchini’s dietary fiber will keep your digestive track happy and it will offer protection against colon cancer. As if that wasn’t enough, it will also help you feel full for longer.

Did I mention that this healthy recipe is mouth-watering? The Chilled Zucchini Cappuccino wouldn’t be complete without its indulgent, vegan espuma! Whipped Coconut Milk with a touch of Curry Powder will add an extra dimension to your chilled zucchini cream. Do you want to surprise your guests? Serve the Chilled Zucchini Cappuccino in little transparent coffee cups or tall dessert glasses and present a stunning starter.




Ingredients

For 4 persons

* 3 Zucchinis, cut into chunks
* 2 Small Potatoes, cut into chunks
* 1 Spring Onion, sliced
* 1 Clove of Garlic, thinly sliced
* 1 Chunk of Fresh Ginger about the size of your thumb, peeled and finely chopped
* 2-3 Cups of Vegetable Stock
* 1 Cup of Coconut Milk, refrigerated for about 6 hours
* 1-2 Tbs of extra virgin Coconut Oil
* 1 Tsp of Curry Powder

Instructions

1) Heat up a big pan and add the Coconut Oil. Cook the Spring Onion, Garlic and Ginger. Add the Zucchinis and the Potatoes.
2) Cover the vegetables with the Vegetable Stock and let the vegetables simmer in low temperature until tender.
3) Remove the pan from the heat and a few minutes later, when it has cooled down a little bit, mix the vegetables with an immersion mixer until obtaining a smooth creamy texture.
4) When the Zucchini Cream has cooled down, place it in the refrigerator for at least one hour.
5) Just before serving, whip the Coconut Milk, until you obtain Coconut Whipped Cream.
6) Serve the Zucchini Cream in 4 glasses and top with a few spoonfuls of Coconut Whipped Cream. Sprinkle with some Curry Powder and enjoy!