Directions
Today’s cocktail recipe is atypical, an attempt to combine food and mixology or at least to make the usual zucchini noodle recipe a little less banal. Ok, you have to eat fruits and vegetables in large quantities every day to take vitamins and mineral salts, but hey zucchini noodles are boring as hell…
So let introduce our boozy Gin and Tonic marinade, to add a touch of fantasy, to rejuvenate this classic dish, without adding too much alcohol. This wants to be a suggestion, an idea for a cocktail to eat as an aperitif.
The result is these zucchini noodles marinated in cardamom gin and tonic with cucumber gazpacho. The recipe is very simple and it will take you a maximum of 15 minutes to prepare everything. You should prepare them in the morning for lunch, as zucchini noodles should remain in the marinade for at least four hours. Ok, let’s go!
Ingredients and doses for making zucchini noodles marinated in cardamom gin tonic with cucumber gazpacho.
For 2 people
- 3 San Marzano tomatoes
- 4 cm of cucumber
- 3 light zucchini, not too big
- 6 cl of gin
- 1 lime
- 4 cl of tonic water
- salt and pepper
- 2 cardamom seeds
- extra virgin olive oil
How to prepare zucchini spaghetti marinated in cardamom gin tonic with cucumber gazpacho
Wash the courgettes, cut the ends and reduce them into spaghetti with the Lurch spiralizer. Overall it is a solid product, useful if you like vegetables and want to create different dishes.
Put zucchini spaghetti in a bowl and season with gin, tonic water, salt, pepper, cardamom, and an excellent extra virgin olive oil. The gin we’ve chosen is Gin Primo for its intensity, but also its bold salty charge. If you like, add two mint leaves or a little bit of chive. Garlic and onion are a little too overbearing.
Stir the zucchini spaghetti, cover it with a plate and let it marinate in the refrigerator for 4 hours. Meanwhile, prepare the gazpacho, crushing tomatoes with a masher until you get a tomato sauce. Just don’t use a blender, please. Season with salt, pepper, extra virgin olive oil, and cucumber juice. Put it in the shaker and muddle with a pestle.
Serve the dish cold, keep it in the fridge for up to 5 minutes before serving. At the time of preparation put the gazpacho on a plate, place the zucchini on top and season again with a little oil and a few tablespoons of the marinade.
Gin cocktail you should try
Bramble, Ramos Gin Fizz, Singapore Sling, Negroni, Tuxedo, Bronx, Gin Fizz, Dry Martini, Tom Collins, French 75.
