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17
Soepen
Doperwtenroomsoep met munt
Gazpacho
Voor 6 personen
500 g diepvriesdoperwtjes
5 muntblaadjes
1 kippenbouillonblokje
200 ml de kookroom
2 tl zeezout
peper
Voor 4 personen
2 sneetjes brood
4 rijpe tomaten
1 komkommer
1 rode paprika
2 kleine nieuwe uitjes
1 knoflookteentje
8 verse basilicumblaadjes
80 ml olijfolie
2 el balsamico-azijn
1 tl Espelette peper
12 zwarte olijven
(facultatief)
zout, versgemalen peper
Bereiding: 15 min • Kooktijd: 10 min • Rusttijd: 2 uur
Bereiding: 15 min • Rusttijd: 3 uur
Kook de doperwtjes ongeveer 10 minuten in 1 liter
kippenbouillon.
Bewaar ¾ van de bouillon en doe de doperwtjes met de
rest van de bouillon in de kom van de blender. Voeg de
muntblaadjes en de room toe. Bestrooi met zout en peper.
Mix 1 minuut op functie
. Gebruik zo nodig de spatel.
Voeg meer bouillon toe totdat u de gewenste consistentie
heeft.
Laten afkoelen en 2 uur in de koelkast zetten.
Laat het brood ca. 10 minuten weken in een beetje water.
Dompel de tomaten in kokend water, om ze gemakkelijker
te kunnen pellen, snijd ze in vieren en druk de pitjes en het
sap eruit.
Schil de komkommer; snijd de uien doormidden. Verwijder
de steel en de zaadlijsten van de paprika. Snijd alle groenten
in grote stukken. Pel het knoookteentje en verwijder de
groene kern.
Doe alle ingrednten in de blender; te beginnen met de
vloeistof. Strooi er zout en peper op en voeg de Espelette
peper toe. Mix 1 minuut op functie
.
Maak zo nodig verder op smaak en zet de gazpacho
minstens 3 uur in de koelkast.
Heel koud serveren, met een scheutje olijfolie en olijven.
19


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