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Pour 40 cl
1
/2 concombre
2 yaourts grecs
ciboulette
menthe
sel, poivre
1 filet de citron
Lavez et épluchez grossièrement le concombre.
Coupez-le en morceaux et passez-les à la
centrifugeuse ou au Smoothie
mix.
Mélangez au fouet le jus de concombre avec les
yaourts et ajoutez à votre convenance la menthe et
la ciboulette ciselées, le sel, le poivre et un filet de
citron.
Pour l’apéritif, servez ce velouté très frais dans des
petits verres et décorez de brins de ciboulette.
Velouté de concombre à la grecque
Préparation : 5 min
ou
Pour 4 personnes*
600 g de tomates bien
mûres
1
/4 concombre
1
/4 poivron rouge
1
/2 gousse d'ail
2 c.s. d'huile d'olive
sel, poivre
Lavez les légumes.
Pelez grossièrement le concombre, retirez le
pédoncule du poivron et équeutez les tomates.
Coupez les légumes en morceaux de taille adaptée
à la goulotte.
Epluchez l'ail.
Passez le tout au Smoothie
mix. pour un aspect
velouté (ou à la centrifugeuse pour un résultat plus
liquide).
Assaisonnez avec le sel, le poivre et l'huile d'olive.
Placez au frais au moins 3 heures.
Pour une entrée plus élaborée, ajoutez des petits
dés de légumes au moment de servir.
* rendement inférieur en fonction centrifugeuse (2-3 personnes)
Gaspacho
Préparation : 5 min
ou
27
PRINTEMPS
28


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