Service: 5 HIGH SPEED COLD SOUPS

SERVICE: 50047 5 COLD SOUPS with SUPER-FAST ideal for summer, dinner can be prepared in advance (ingredients for 4 people). GAZPACHO with TOMATOES and pepper Pour in a jug Blender 500 g ripe tomatoes, peeled and seeds. Add a chopped green pepper, previously washed and cleaned of seeds and pith. Add 2 cloves of peeled garlic and 100 g of stale bread, soaked in cold water and well squeezed. Blend until a smooth cream. 2 tablespoons seasoned with vinegar, a pinch of salt and a glass of extra virgin olive oil, added, continuing to whisk. Incorporated a lot of very cold water to get the consistency of a lotion. Garnish with diced green pepper and, if you like, diced ham very seasoned. With GARLIC and almonds in water and vinegar Soak 200 g of cracker. Strizzateli and place them in the bowl of a robot. Add 150 g almonds, peeled 3 garlic cloves, peeled, salt and white pepper. Blend until obtaining a homogeneous compound. Incorporated then, always blending, a glass of extra virgin olive oil and allow it to fall. Long with very cold water until the desired consistency. Garnish with grapes grape halves and deprived of seeds and sliced almonds. With YOGURT and CUCUMBERS, peeled 2 medium cucumbers, divide them into pieces and place them in the bowl of a robot. Add 400 g of natural yoghurt and Dill 20 g. Season with salt, white pepper and puree. Incorporated, always blending, a tablespoon of extra virgin olive oil. Long with very cold water, and mix until a smooth consistency but not runny. Garnish with dill sprigs, cucumber slices and rings of chili. With melon and 60 g of Unshelled LANGOUSTINES Sadat and cut the flesh from the queues. Remove the black thread, then wash code and carcasses. Sauté 2 minutes latter 30 g of butter. Squirt 1/2 with glass of port, take a minute to evaporate, add 200 ml of cream, a cup of vegetable broth with nut and a sprig of Mint. Let simmer 5 minutes gentle (the liquid should not boil). Strain through a colander, let cool and add the pureed flesh of a melon about one kg. Add salt, pepper, pour into bowls and keep them in freezer 5 minutes. Add the shrimp, Saute 2 minutes in a little butter and seasoned with salt and pepper. Garnish with diced melon pulp and mint leaves. With onion and PARSLEY, Sauté 3 minutes 40 g butter 200 g frozen chopped onion, 5 leaves, sprigs of parsley and some tender leaf of spinach. Combine 4 cups of vegetable broth, puree with an immersion blender and combine, stirring rapidly with a wooden spoon, 20 g of potato flakes for mashed potatoes. Add 2 cups of milk and Cook, stirring constantly, until the preparation took the desired consistency (5-6 minutes). Add salt and pepper. Let cool in the refrigerator, add 50 g of liquid cream thickened slightly with a fork. Garnish with layers of cream and parsley leaves.