Creamy gazpacho with Texture Inulin

Process

Mix together Gazpacho and Texture Inulin both at room temperature, incorporating the Inulin powder in a gentle rain-like mode.
Pour the mixture into a container and leave it to cool in the fridge for 12 hours.
Make a quenelle to be served with couscous or quinoa.

 

Technical imput

You can use a meat stock or a fish stock to make this recipe.
SOC CHEF offers 3 different types of INULIN, 100% natural, from chicory root.
Using Texture Inulin, you get a texture similar to butter thanks to texturing properties of
chicory, acting as a tickening agent.

When you use Sweet Inulin, you will obtain a sweet taste without raising the glycemic index.

 

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