be aware that this video was beforehand revealed on July 23rd, 2014
Welcome to The Alexis Show! This week’s function recipe is Green Mint Tea Gazpacho.
Infused with a standard mix of Chinese gunpowder inexperienced tea and dried mint, this chilled summer time soup includes a tea focus and tea steeped grapeseed oil. The tea balances the bundle of brilliant inexperienced components moderately than being the star of the present. Pair a cup of the soup with a glass of iced inexperienced mint tea for a merely refreshing meal.
Makes 6.5 cups
2 cups inexperienced grapes, divided (1 cup complete grapes for mixing & 1 cup halved grapes for garnish)
2 cucumbers, peeled, seeded and roughly chopped (1 for mixing & 1 for garnish)
Three stalks celery, roughly chopped
5 inexperienced onions, whites & inexperienced roughly chopped
2 garlic cloves, peeled
2 cups recent mint leaves, divided (1 for mixing & 1 for garnish)
1 avocado, peeled and pit eliminated
four tablespoons recent lime juice (approx four limes)
2 cups water
¼ cup inexperienced tea oil (see recipe under)
3.5 tablespoons Moroccan Mint Green Tea Blend
Salt and pepper to taste
Green Tea Oil Ingredients:
¼ cup grapeseed oil
1.5 tablespoons Moroccan Mint Green Tea Blend
To Make Green Tea Oil:
Heat ¼ cup grapeseed oil in small pot over low warmth till it reaches 140 levels (sweet thermometer advisable – greater temperatures will burn the tea leaves). You shouldn’t hear scorching when including leaves to the oil. Turn off the warmth and add 1.5 tablespoons of the Moroccan Mint Green tea to the heated oil. Continuously stir the leaves within the oil for Three minutes. Remove from the burner and let cool utterly. Strain the tea leaves and use immediately or refrigerate in hermetic container (for a quicker chill, pop the brewed tea into the freezer).
To Make Gazpacho:
Bring 2 cups of water to a boil after which cool to 175 levels. Steep 3.5 tablespoons of the Moroccan Mint Green tea for Three minutes. Strain the leaves and funky tea utterly (for a quicker chill, pop the brewed tea into the freezer). Keep in thoughts that one cup of the brewed tea will likely be used throughout mixing and the second cup will likely be stirred in on the finish.
To blender, add 1 cup of complete inexperienced grapes, 1 cucumber, celery, inexperienced onions, garlic cloves, 1 cup of recent mint leaves, contents of 1 avocado, four tablespoons of lime juice, 1 cup of cooled Green Tea Oil and 1 cup of cooled brewed tea. Blend till all components are pureed and soup is totally easy. Stir in 1 cup of the chilled inexperienced mint tea (this ensures that the soup received’t be too frothy) and season to taste with salt and pepper. Store in an hermetic container for an hour to permit flavors to mix and for the soup to totally chill. When able to serve, stir soup (as it might have settled), pour right into a serving bowl and prime with 1 roughly chopped cucumber, 1 cup of halved inexperienced grapes, and 1 cup recent mint leaves.
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