17
SOUPS
Minted pea soup
Gazpacho
Serves 6
500 g frozen peas
5 mint leaves
1 litre chicken stock
200 ml single cream
2 tsp sea salt
salt & pepper
Serves 4
2 thin slices bread
4 ripe tomatoes
1 cucumber
1 red pepper
2 small spring onions
1 garlic clove
8 fresh basil leaves
80 ml olive oil
2 tbsp balsamic vinegar
1 tsp ground Espelette
pepper
salt and freshly-milled
pepper
12 black olives (optional)
Preparation: 15 min • Cooking: 10 min • Resting time: 2 hr
Preparation: 15 min • Resting time: 3 hr
Cook
the peas in the stock for about 10 minutes.
Set
aside ¾ of the stock and pour the peas and the rest of
the stock into the blender jug. Add the mint leaves, cream,
salt and pepper.
Turn
the selector to the
setting and liquidise for 1
minute. Use the spatula if necessary. You can add a little
cooking liquid if you prefer a thinner consistency.
Allow
to cool, then chill for 2 hours in the refrigerator.
Soak
the bread in a little water for approximately 10 minutes.
Scald
the tomatoes to make them easier to skin, cut them into
quarters and squeeze out their seeds and juice.
Peel
the cucumber and cut the onions in half. Remove the
stalk and seeds of the pepper. Cut all the vegetables into large
pieces. Peel the garlic clove and remove the bitter shoot.
Place
all the ingredients in the blender jug, starting with the
liquids. Season with salt and pepper and add the Espelette
pepper.
Turn
the selector to the
setting and liquidise for 1 minute.
Check
the seasoning and leave to rest in the refrigerator
for at least 3 hours.
Serve
chilled, garnished with a few olives and a dash of
olive oil.
Summary of Contents for LE BLENDER
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