Ingr\u00e9dients<\/strong><\/p>\n 2 melons Pr\u00e9paration<\/strong><\/p>\n 1.Dans le blender ou mixeur : mettre la pulpe de melon en d\u00e9s et \u00e9craser. Conserver au r\u00e9frig\u00e9rateur. Suggestion : d\u00e9corer avec de fines tranches de melon sur le c\u00f4t\u00e9 des assiettes ou avec quelques feuilles de menthe (ou autre herbe aromatique).<\/p>\n","protected":false},"excerpt":{"rendered":" Une exquise soupe froide ultra rafra\u00eechissante \u00e0 servir en dessert.<\/p>\n","protected":false},"author":18,"featured_media":2934,"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":[2,5,6],"tags":[164,198,255],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/soupe_melon_pasteque-1.jpg?fit=500%2C375","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":424,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/14\/424-poulet-pasteque\/","url_meta":{"origin":428,"position":0},"title":"Poulet \/ past\u00e8que","date":"14 ao\u00fbt 2009","format":false,"excerpt":"La past\u00e8que se d\u00e9guste en tranches, en croquant dans sa chair \u00e0 pleines dents. D\u00e9licieusement sucr\u00e9, son jus rafra\u00eechit \u00e0 tout moment de la journ\u00e9e. La past\u00e8que se glisse \u00e9galement dans une salade ou sur des brochettes de fruits, en cubes, en billes (\u00e0 l'aide d'une cuill\u00e8re parisienne). Mais elle\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/pasteque-1.jpg?fit=361%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":431,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/15\/431-cocktail-a-la-pasteque\/","url_meta":{"origin":428,"position":1},"title":"Cocktail \u00e0 la past\u00e8que","date":"15 ao\u00fbt 2009","format":false,"excerpt":"L\u2019\u00e9t\u00e9, rien de plus agr\u00e9able qu'un cocktail bien frais et rafra\u00eechissant pour d\u00e9marrer la soir\u00e9e en douceur. Que diriez-vous d\u2019un cocktail \u00e0 la past\u00e8que ? Ingr\u00e9dients (pour 6 personnes) 750 g de past\u00e8que 1\/2 citron menthe fra\u00eeche 100 g de sucre en poudre grenadine Pr\u00e9paration 1. Enlever les p\u00e9pins de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/cocktail-pasteque-1.jpg?fit=333%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":441,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/16\/441-panna-cotta-a-la-confiture-de-pasteque\/","url_meta":{"origin":428,"position":2},"title":"Panna cotta \u00e0 la confiture de past\u00e8que","date":"16 ao\u00fbt 2009","format":false,"excerpt":"Un dessert absolument simplissime \u00e0 r\u00e9aliser et qui a sa place dans le panth\u00e9on des desserts italiens aux c\u00f4t\u00e9s des tiramisus et autres sabayons. Et comme c'est la saison des past\u00e8ques, on va en profiter pour combiner la panna cotta avec une d\u00e9licieuse confiture de past\u00e8que. C\u2019est une recette pleine\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/panna-cotta-1.jpg?fit=500%2C340&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":428,"position":3},"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":329,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/19\/329-tarator\/","url_meta":{"origin":428,"position":4},"title":"Tarator","date":"19 juillet 2009","format":false,"excerpt":"Une soupe bulgare d\u00e9licieusement rafra\u00eechissante !","rel":"","context":"Dans "Recettes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/tarator-1.jpg?fit=500%2C416&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":437,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/11\/437-confiture-de-pasteque\/","url_meta":{"origin":428,"position":5},"title":"Confiture de past\u00e8que","date":"11 ao\u00fbt 2009","format":false,"excerpt":"A tout moment de la journ\u00e9e, sur une tranche de pain croustillant, un r\u00e9gal ! Ingr\u00e9dients pour 1 kg de chair \u00e9p\u00e9pin\u00e9e il faut compter 1 kg de sucre cristallis\u00e9 1 citron non trait\u00e9 1 gousse de vanille Pr\u00e9paration 1.Couper les past\u00e8ques, les peler et enlever les graines. 2.Dans une\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/confiture-pasteque-1.jpg?fit=490%2C370&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/428"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=428"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/428\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2934"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=428"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 past\u00e8que<\/p>\n![\"soupe_melon_pasteque\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/08\/soupe_melon_pasteque-1.jpg?resize=500%2C375\" "\\"soupe_melon_pasteque\\"")
<\/p>\n
\n2.Faire quelques boules dans la past\u00e8que ou la couper en morceaux. Conserver au r\u00e9frig\u00e9rateur.
\n3.Au moment de servir, choisir des assiettes \u00e0 soupe, d\u00e9posez la soupe de melon et quelques boules de past\u00e8que (ou un morceau) en nage.<\/p>\n