Gazpacho Recipe with Vegan Cream - Great Italian Chefs

Ingredients

• 250g of cannellini beans
• 1l almond milk, reduced to 500ml
• 35g of cornflour, mixed with water to form a loose paste
• 200g of dried lemon verbena
• salt
• olive oil
• 200g of peach, ripe, skinned, destoned and cut into pieces
• 100g of sugar
• 200g of red wine vinegar
• 210g of vine tomatoes, ripe
• 90g of yellow nectarine, destoned and peeled
• 20g of white wine vinegar
• extra virgin olive oil
• 100g of carrots, diced
• 100g of celery, diced
• 50g of mint
• 50g of lemon balm
• 100g of dill
• 100g of cornflowers, petals separated