GASPACHO

MÉLANGEUR DE CHEF

Placez tous les ingrédients dans le récipient du mélangeur à l’exception du jus de légumes, du sel, du poivre noir et de la sauce au piment. Couvrez et mélangez à la vitesse moyenne pendant 10 à 15 secondes, ou jusqu’à ce que tous les ingrédients soient finement hachés.

Versez dans un grand bol. Incorporez en remuant le jus de légumes, le sel, le poivre noir et quelques gouttes de sauce au piment, si désiré. Réfrigérez pendant 6 à 8 heures, ou jusqu’à ce que le mélange soit bien froid.

MÉLANGEUR DE BAR

Placez tous les ingrédients dans le récipient du mélangeur à l’exception du jus de légumes, du sel, du poivre noir et de la sauce au piment. Couvrez et mélangez en appuyant sur la commande de pulsation 3 fois pendant 5 à 8 secondes chaque fois. Mélangez à la position

«On » pendant environ 10 secondes, ou jusqu’à ce que tous les ingrédients soient finement hachés. Continuez en suivant les directives du mélangeur de chef.

Donne : 7 portions de 250 mL (1 tasse).

Par portion : Environ 90 calories, 2 g de protéines, 9 g de glucides, 6 g de matières grasses totales, 1 g de graisses saturées, 0 mg de cholestérol, 600 mg de sodium.

2boîtes de 435 g (14 oz

12 chacune) de tomates pelées

1concombre moyen, pelé, épépiné et coupé en morceaux

1

coupé en morceaux

MÉLANGEUR

petit oignon, pelé et coupé en

 

 

morceaux

 

1

petit poivron vert, épépiné et

 

60

mL (14 tasse) de feuilles de

DU

 

persil frais légèrement tassées,

AIDE

 

sans tige

1

gousse d’ail

L

A

45

mL (3 c. à soupe) d’huile

PRÉPARER

 

 

d’olive

 

45

mL (3 c. à soupe) de vinaigre

A

 

de vin rouge

 

ECETTESR

375

mL (1 tasse 12) de jus de

 

 

légumes et tomate

 

3

mL (34 c. à thé) de sel

 

0,5

mL (18 c. à thé) de poivre noir

 

 

sauce au piment (facultatif)

 

63

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KitchenAid Blender, 4KPCB348, 4KPCB148, 35 manual Gaspacho

Blender, 4KPCB148, 35, 4KPCB348 specifications

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