Frullato estivo di pesche e zucchine

Ingredienti

• 2 ripe, sweet peaches, plus more for garnish
• 1 medium zucchini
• handful of basil leaves
• splash of vanilla extract
• 1 1/2-2 cups coconut water, water, almond milk or other liquid of choice
• bee pollen - for garnish (optional, not vegan)
• desiccated coconut - for garnish (optional)

Preparazione

1. 1

   Slice the peaches and zucchini, and place them on a parchment paper-covered baking tray. Place in the freezer for about 2 hours or overnight, until frozen, then transfer to freezer bags to store.

2. 2

   Combine the frozen peaches and zucchini with the basil, vanilla and liquid in an upright blender and blend until smooth. Serve, garnished with fresh peach slices, bee pollen and desiccated coconut, if using.