Pseudo-gazpacho with julienne of squid curry
Starter
Veggy
Medium
35 min
4 servings
ingredients
2 fresh squid
400 g CIRIO chopped tomatoes
2 zucchini
1 red onion
Curry
Basil
1 red onion
Curry
Basil
Thyme
Dill
Parsley
Extra virgin olive oil
Salt
Dill
Parsley
Extra virgin olive oil
Salt
Black pepper
Preparation
- Divide along the length of the squid into two halves to have thin strips.
- Put them to marinate with a drizzle of extra virgin olive oil, salt, a teaspoon of curry, thyme, parsley and basil for 15 minutes.
- Cut the onion into thin slices and soak it in water with a little apple cider vinegar for 20 minutes.
- Put in a blender immersion Chopped tomatoes with the extra virgin olive oil, salt, black pepper and dill.
- With the help of the peeler remove the peel of the zucchini.
- Divide the individual husks into three parts and then each into very thin strips, which season it with a drizzle of extra virgin olive oil and salt.
- Heat a non-stick pan, remove the herbs from marinade and sautéed squid in 2 minutes, adjusting for salt if necessary.
- Serve by placing the bottom of the tomato, zucchini and then covering with the squid
- Finish off the dish with a few pieces of red onion and basil, cut into thin strips
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