gaspacho de poivrons à la fraise



Un délice d'été
10 personnes
30 minutes
non disponible

Voir en pdf

Ingrédients

Préparation


Etape 1

Couper le pain en petits dés ,répartir les dés de pain sur la plaque et enfourner pour environ 12 min, de façon à obtenir des croûtons légèrement grillés. Réserver.

Etape 2

Dans un saladier, mélanger les poivrons marinés , le concombre épluché , épépiné et coupé en dés, l’ail, les fraises, le jus de tomate, l’huile d’olive et le vinaigre.

Etape 3

Transférer dans le bol d’un blender et mixer jusqu’à obtenir une soupe lisse. Saler.

Etape 4

Servir la soupe dans des petits bols. Verser un filet d’huile d’olive puis décorer de basilic, poivrer et parsemer de croûtons.


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