Gaspacho à l’andalouse

Gaspacho à l’andalouse

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Soupe froide aux légumes d’été très consommée dans le sud de l’Espagne (Andalousie) et du Portugal. Vous pourrez la présenter en verrines à l’apéritif ou comme entrée rafraîchissante.

Preparation time
15 min
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Appetizers
Starters
Cold Starters
Verrines
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Posted on

Ingredients

Metric US
ripe tomatoes
6
Red pepper
1
Petit concombre
1
onion
1
garlic clove
1
Olive oil
2 tablespoons
Espelette chilli pepper
1 pinch
salt and pepper
  1. Eplucher le concombre puis le découper en morceaux tout comme les tomates, le poivron, l'oignon et l'ail.
  2. Mettre ces légumes dans le bol du Thermomix et mixer 1mn à vitesse 8 puis 1mn à vitesse 5.
  3. Rajouter l'huile, le sel et le piment et mixer 30 secondes à vitesse 8.
  4. Verser de l'eau éventuellement pour obtenir la consistance voulue et rectifier l'assaisonnement avec poivre, sel ou sucre selon l'acidité des tomates.
  5. Mixer encore 1mn à vitesse 8 pour obtenir un mélange velouté.
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
15 min
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Appetizers
Starters
Cold Starters
Verrines
Posted by
Posted on

Ingredients

Metric US
ripe tomatoes
6 units
Red pepper
1 unit
Petit concombre
1 unit
onion
1 unit
garlic clove
1 unit
Olive oil
2 tablespoons
Espelette chilli pepper
1 pinch
salt and pepper
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