All year long, we share our team’s favourite recipes here. A delicious way to meet the AMV members.
Photos: Emma Passamar
Emma Passamar has been working at American Vintage for two and a half years as an HR Service Manager. Today, she shares a family recipe with us: “I got this recipe from my mother. It’s a version of the traditional gazpacho from Spain (where I’m from). It’s fresh, easy to make and suits everyone, because it’s vegetarian, gluten-free and lactose-free. It’s perfect during hot summers when I want something refreshing but not necessarily a tomato-mozzarella dish.”
Ingredients
2 green courgettes
100 g shelled edamame beans
400 ml unsweetened coconut milk
2 limes (zest and juice)
2 tsp tabasco
3 tbsp olive oil
1 tsp maple syrup
1 bouquet fresh mint
1 pinch Espelette pepper (red chilli pepper powder)
Salt and pepper
Preparation
1 — Zest two limes and squeeze them to collect the juice.
2 — Mix the leche de tigre ingredients together thoroughly. Keep a few mint leaves for garnish.
3 — Boil the edamame beans for 5 minutes in salted water, then plunge them directly in cold water (or use precooked edamame beans to save time).
4 — Wash the courgettes, then slice them into long ribbons using a paring knife or mandoline slicer (the slices must be thin and even).
5 — Pour the leche de tigre into the bottom of the pasta bowls, then arrange the rolled courgette slices on top.
6 — Sprinkle the courgette slices with edamame beans.
7 — Add a small mint leaf to the centre of the plate for decoration.
8 — Season generously with salt and pepper.
9 — Add a pinch of Espelette pepper.
A tip when making this recipe at home? “If you like it spicy, you can add a small red chilli pepper to the leche de tigre preparation.”
AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.