{"id":43516,"date":"2023-11-20T08:58:42","date_gmt":"2023-11-20T07:58:42","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=43516"},"modified":"2023-11-20T08:59:17","modified_gmt":"2023-11-20T07:59:17","slug":"gaspacho-de-tomates-ananas-bergamote","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/gaspacho-de-tomates-ananas-bergamote\/","title":{"rendered":"Gaspacho de tomates, ananas, bergamote"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de Isabelle Arpin<\/strong><\/a>\u00a0<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Ingr\u00e9dients<\/b><\/h4>\n
    \n
  • 600 g de tomates<\/li>\n
  • 100 g d\u2019ananas frais (ou coulis d\u2019ananas)<\/li>\n
  • 2 tiges de citronnelle<\/li>\n
  • 6 cl de vinaigre de riz<\/li>\n
  • 40 g de Mostarda di Cremona (\u00e9piceries italiennes)<\/li>\n
  • 8 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive<\/li>\n
  • Sel de c\u00e9leri<\/li>\n
  • Bouillon de l\u00e9gumes<\/li>\n
  • 30 g de pain<\/li>\n
  • Ail<\/li>\n
  • Vinaigre de x\u00e9r\u00e8s<\/li>\n
  • Crevettes Nobashi (facultatif) ou ch\u00e8vre frais<\/li>\n
  • Fleurs<\/li>\n<\/ul>\n

    Garniture : tomates de couleur (c\u0153ur de b\u0153uf, green zebra, tomate ananas, noire de Crim\u00e9e), tomates s\u00e9ch\u00e9es<\/p>\n

    Crevettes Nobashi (2 par personne) ou, \u00e0 la place des crevettes Nobashi, du fromage de ch\u00e8vre frais (\u00e0 \u00e9mietter sur la pr\u00e9paration comme sur la photo)<\/p>\n

    2 cs de vinaigre de riz, 2 tiges de coriandre, 2 cs d\u2019huile d\u2019olive, huile de bergamote\u00a0<\/p>\n

    Fleurs : pens\u00e9es, bleuets, cress, autres au choix<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

    Pr\u00e9paration<\/b><\/h4>\n

    Retirez le p\u00e9doncule des tomates et coupez en quartiers. Enlevez la premi\u00e8re feuille des tiges de citronnelle, \u00e9crasez-les avec la lame d\u2019un couteau, coupez en 2 puis \u00e9mincez. Mixez avec les autres ingr\u00e9dients puis r\u00e9servez au frais (r\u00e9frig\u00e9rateur).<\/p>\n

    Nettoyez et faites cuire les crevettes Nobashi au four \u00e0 180\u00b0C durant 2 minutes maximum puis coupez en morceaux.<\/p>\n

    Versez le gaspacho dans un bol artisanal en c\u00e9ramique ou dans une jolie assiette creuse. Parsemez la garniture choisie, soit les crevettes Nobashi, soit le ch\u00e8vre frais et ajoutez les fleurs comestibles par-dessus la pr\u00e9paration froide. Servez aussit\u00f4t.\u00a0<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Recette de Isabelle Arpin\u00a0Ingr\u00e9dients 600 g de tomates 100 g d\u2019ananas frais (ou coulis d\u2019ananas) 2 tiges de citronnelle 6 cl de vinaigre de riz 40 g de Mostarda di Cremona (\u00e9piceries italiennes) 8 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive Sel de c\u00e9leri Bouillon de l\u00e9gumes 30 g de pain Ail Vinaigre de x\u00e9r\u00e8s Crevettes Nobashi […]<\/p>\n","protected":false},"author":5,"featured_media":43520,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-43516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nGaspacho de tomates, ananas, bergamote | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Gaspacho de tomates, ananas, bergamote\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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