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Gazpacho of cannellini beans and yogurt

Starter

Veggy

Easy

20 min

4 servings

ingredients

400 g CIRIO Cannellini
60 g of yogurt
1 lemon
1 basil tuft

Olive oil
Salt
Pepper

Preparation
  1. Drain the cannellini beans and put them into the blender.
  2. Mix half of the yogurt with 2 tablespoon of oil, the lemon juice, salt and pepper.
  3. Grind until you produce a soft cream, which you will pour into 4 glasses.
  4. Garnish the surface with remaining the yogurt and decorate with roast white bread slices cut into triangles.
  5. Add a basil leaf.

Made with

Cannellini beans

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