{"id":324,"date":"2009-07-18T07:06:30","date_gmt":"2009-07-18T05:06:30","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=324"},"modified":"2009-07-18T07:06:30","modified_gmt":"2009-07-18T05:06:30","slug":"gaspacho","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/18\/324-gaspacho\/","title":{"rendered":"Gaspacho"},"content":{"rendered":"

Le Gaspacho ou gazpacho (en espagnol) est un potage \u00e0 base de l\u00e9gumes crus press\u00e9s, servi froid et r\u00e9pandu dans le sud de l’Espagne et le sud du Portugal. Mais en France on aime aussi \u00e0 le d\u00e9guster l’\u00e9t\u00e9. Son nom est d’origine arabe et signifie pain tremp\u00e9<\/em>.
\nComme il est compos\u00e9 de l\u00e9gumes crus, le gaspacho contient plus de vitamines qu’un potage de l\u00e9gumes cuits.<\/p>\n

Une soupe fra\u00eeche et savoureuse !<\/p>\n

Gaspacho<\/strong><\/p>\n

Ingr\u00e9dients <\/p>\n

1 kg de tomates m\u00fbres
\n1 poivron vert
\n1 oignon frais
\n1 concombre
\n2 gousses d’ail
\nle jus d’un demi citron
\n4 cuill\u00e8res \u00e0 caf\u00e9 de vinaigre
\nhuile d’olive
\nciboulette fra\u00eeche
\nsel, poivre
\n1 branche de c\u00e9leri<\/p>\n

\"gaspacho\"<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1.Monder les tomates en les \u00e9bouillantant. Les coupez-les en quartiers et r\u00e9server.
\n2.Couper et \u00e9p\u00e9piner la moiti\u00e9 du poivron. R\u00e9server l’autre moiti\u00e9.
\n3.Peler le concombre et le couper en morceaux.
\n4.Peler l’oignon et l’ail.
\n5.Passer au mixeur tomates, concombre, demi poivron, ail, jus de citron et vinaigre.
\n6.Verser dans une soupi\u00e8re et ajouter un demi litre d’eau glac\u00e9e.
\n7.Placer au r\u00e9frig\u00e9rateur en couvrant pendant 2 h.
\n8.Servir frais avec huile, ciboulette cisel\u00e9e, c\u00e9leri et poivron en petits morceaux, poivre au moulin.<\/p>\n

Suggestion : remplacer les l\u00e9gumes en morceaux par des cro\u00fbtons. L’autre variante est de servir avec des petits carr\u00e9s de gambas ou de Noix de Saint Jacques.<\/p>\n","protected":false},"excerpt":{"rendered":"

La recette de la soupe froide par excellence !<\/p>\n","protected":false},"author":18,"featured_media":2916,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[6],"tags":[72,114,215,255,271],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/gaspacho-1.jpg?fit=500%2C333","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":101,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/22\/101-chopska-salata-chopska-salade\/","url_meta":{"origin":324,"position":0},"title":"Chopska salata (chopska salade)","date":"22 mai 2009","format":false,"excerpt":"Une recette bulgare rapide et tr\u00e8s fra\u00eeche.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/shopska_salad.jpg?fit=1200%2C901&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":393,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/07\/393-poivrons-farcis-au-fromage-de-brebis\/","url_meta":{"origin":324,"position":1},"title":"Poivrons farcis au fromage de brebis","date":"7 ao\u00fbt 2009","format":false,"excerpt":"Un bon plat aux accents du Sud !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/poivron-farci-1.jpg?fit=500%2C355&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":334,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/16\/334-soupe-froide-aux-carottes-et-gingembre\/","url_meta":{"origin":324,"position":2},"title":"Soupe froide aux carottes et gingembre","date":"16 juillet 2009","format":false,"excerpt":"Une recette qui m\u00e9lange \u00e0 merveille les saveurs des carottes avec celles du gingembre.","rel":"","context":"Dans "Recettes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/soupe-carottes-gingembre-1.jpg?fit=334%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2527,"url":"http:\/\/www.epicuria.fr\/index.php\/2011\/04\/12\/2527-tajine-de-poisson\/","url_meta":{"origin":324,"position":3},"title":"Tajine de poisson","date":"12 avril 2011","format":false,"excerpt":"Le tajine est un mets simple dont la r\u00e9ussite d\u00e9pend essentiellement du mode de cuisson : celle-ci doit \u00eatre lente afin que viandes ou poissons, l\u00e9gumes et \u00e9pices entrem\u00ealent leurs parfums. Voici la recette d'un d\u00e9licieux tajine de poisson et l\u00e9gumes. Ingr\u00e9dients 2 bars 5 pommes de terre 4 carottes\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2011\/04\/Tajine_poisson-1.jpg?fit=377%2C267&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":371,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/02\/371-kyopolou\/","url_meta":{"origin":324,"position":4},"title":"Kyopolou","date":"2 ao\u00fbt 2009","format":false,"excerpt":"Le kyopolou fait partie des sp\u00e9cialit\u00e9s culinaires bulgares. Il est pr\u00e9par\u00e9 \u00e0 base d'aubergines et de poivrons grill\u00e9s \u00e9cras\u00e9s, du persil et de l'ail. 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