55
Gazpacho
Serves 4*
600 g ripe tomatoes
1/4 cucumber
1/4 red pepper
1/2 garlic clove
2 tablespoon olive oil
salt and pepper
Wash the vegetables. Roughly peel the cucumber and
remove the pepper and tomato stalks. Cut the vegetables
into small enough pieces to fit through the feed tube. Peel
the garlic. Process all the vegetables in the coulis maker
to obtain a smooth texture (for a thinner consistency, use
the juice extractor). Season with salt and pepper and
olive oil. Chill for at least 3 hours.
For a more sophisticated starter, add tiny vegetable dice
when serving.
* less when using the juice extractor (2-3 servings)
• Preparation : 10 min • Resting time : 3 hours
Greek-style cucumber soup
Makes 400 ml
½ cucumber
2 pots (300g) Greek yoghurt
chives (to taste)
mint (to taste)
salt and pepper
1 dash lemon juice
Wash and roughly peel the cucumber. Cut into pieces
and process in the juice extractor or the coulis maker.
Whisk the resulting cucumber juice with the yoghurts
and add chopped mint and chives according to taste.
Season with salt, pepper and a dash of lemon juice.
Suggestion : as an apéritif, serve this soup chilled in tiny
glasses decorated with a small bundle of chives.
• Preparation : 10 min
COULIS AND SOUPS
or
or
To Next Page
Loading...
Need help?
General
