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18
Soepen
Koude olijvensoep
Roomsoep van rode biet
Voor 4 personen
60 g witbrood zonder
korst
100 g komkommer
2 nieuwe uitjes
50 g groene olijven
5 ansjovis in olijfolie
4 basilicumblaadjes
2 muntblaadjes
2 el mascarpone
200 ml melk
½ citroen
40 ml olijfolie
versgemalen peper
Voor 6 personen
3 gekookte rode bieten
¼ komkommer
125 g Bulgaarse yoghurt
4 kleine verse
geitenkaasjes
1 el olijfolie
zout, peper
bieslook
Bereiding: 15 min
Bereiding: 15 min
Het brood in de melk weken. De komkommer schillen en in
grote stukken snijden.
De uien schillen en doormidden snijden. De halve citroen
persen.
Doe alle ingrediënten in de blender, te beginnen met de
vloeistoffen. Mix 1 minuut op functie
. U kunt desgewenst
een beetje extra melk toevoegen om een meer vloeibaar meng-
sel te krijgen.
Zeer koud serveren.
Verwijder het vel van de gekookte bieten. Was en schil de
komkommer. Snijd de groenten in grote dobbelstenen. De
bieslook wassen en grof hakken (bewaar een paar takjes
voor de garnering).
Doe eerst de yoghurt en vervolgens de andere ingrediënten
in de blender en mix 1 minuut op functie
. Gebruik
indien nodig de spatel om het mengsel homogener te
maken.
Koel bewaren. Geef deze roomsoep in kleine glaasjes
(verrines) bij de borrel, gegarneerd met takjes bieslook.
20


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