10 juin 2015

Gazpacho

Name: Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 1-2 portions
Ingredients: 2 ripe tomatoes; 1 cucumber; 1 red bell pepper; 1 fennel bulb; 50 g of sunflower sprouts; 1/2 bunch of basil, parsley or cilantro; 1 Tbsp of olive oil; 1 tsp of apple cider vinegar

Accompagnement, Plat principal, Soupe Crudivore, Sans gluten, Végétalien, Végétarien

juin 10, 2015

This cold soup is a delight for the summer lunch. It is an indispensable recipe to cook cucumbers and tomatoes that abound on the farm. Follow your instincts and use other vegetables available to you to modify this basic recipe.

Prep: 15 mins
Yields: 1-2 portions

Ingredients

2 ripe tomatoes

1 cucumber

1 red bell pepper

1 fennel bulb

50 g of sunflower sprouts

1/2 bunch of basil, parsley or cilantro

1 Tbsp of olive oil

1 tsp of apple cider vinegar

Directions

Grossly cup the vegetables.

Put all the ingredients in a food processor and reduce to purée.

Pour in a bowl, garnish with fresh herbs and eat cold.

Au mois d'août, ajoutez-y du melon pour une version sucrée et rafraîchissante!

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