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Per 40 cl
1/2 cetriolo
2 yogurt alla greca
erba cipollina
menta
sale e pepe
Alcune gocce di limone
Lavare e sbucciare grossolanamente il cetriolo.
Tagliarlo a pezzi e passarlo nella centrifuga o nello
Smoothie
mix. .
Mescolare con la frusta il succo di cetriolo assieme
agli yogurt e aggiungere la menta e l’erba cipollina
tritate, il sale, il pepe e alcune gocce di limone.
Per l’aperitivo, servire questa vellutata molto fresca in
bicchierini e decorare con fili di erba cipollina.
Vellutata di cetriolo alla greca
Preparazione: 5 min.
o
Per 4 persone*
600 g di pomodori ben
maturi
1/4 cetriolo
1/4 peperone rosso
1/2 spicchio d’aglio
2 cucchiai di olio di oliva
sale e pepe
Lavare le verdure.
Sbucciare grossolanamente il cetriolo, staccare il
peduncolo del peperone e quello dei pomodori.
Tagliare le verdure a pezzi, in modo che entrino nella
tramoggia. Spelare l’aglio.
Passare tutto nello Smoothiemix per un aspetto vellu-
tato (oppure nella centrifuga per un risultato liquido).
Aggiungere sale e pepe e condire con l’olio di oliva.
Mettere in frigo per almeno 3 ore. .
Per un antipasto più elaborato, aggiungere cubetti
di verdura al momento di servire a tavola.
* resa inferiore in funzione centrifuga (2-3 persone)
Gazpacho
Preparazione: 5 min.
o
141
PRIMAVERA
142


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