CHILLED SOUPS
• Preparation : 5 min • Resting time : 3 hours
Serves 4
5 red peppers
50 g balsamic vinegar
2 garlic cloves
basil
salt and pepper
Wash the peppers and cut into large pieces.
Process them in the coulis maker or juice extractor,
then add the vinegar. Season and chill for at least
3 hours in the refrigerator.
Blend 2 garlic cloves with 5 basil leaves and set
aside.
When ready to serve, pour the soup into soup
dishes, shape the garlic paste into tiny garlic
quenelles, arrange these on top and decorate with
basil and chives.
Chilled red pepper soup
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Summary of Contents for LE DUO
Page 1: ...Instructions for use Recipe book Instructions for use Recipe book Le Duo Le Duo ...
Page 12: ...FRUIT AND VEGETABLES ...
Page 25: ...FRUIT AND VEGETABLE JUICES ...
Page 29: ......
Page 31: ......
Page 33: ......
Page 37: ...COCKTAILS AND APERITIFS ...
Page 41: ......
Page 43: ...HIGH ENERGY DRINKS ...
Page 45: ......
Page 47: ...COULIS AND SAUCES ...
Page 49: ......
Page 53: ...CHILLED SOUPS ...
Page 55: ......
Page 59: ...JUST DESSERTS ...
Page 63: ......
Page 65: ...SORBETS ...
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Page 71: ...JAMS AND FRUIT JELLIES ...
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