When I need sunshine, as there now-immediately, I think summer dishes that give an air of holiday. Gazpacho Alvalle is one of those “madeleines” which gives the impression of being on a picnic in the grass or on the terrace of a house in Provence. If you do not know, The Gazpacho Alvalle, you should definitely try it or one of the new soup recipes cold brand.
For more than 15 years old, Alvalle draws inspiration from his native Spain. In the early 90, in Murcia (small town in southern Spain), Maria José Casanova has the idea to introduce to his countrymen on gazpacho his mother that he found delicious. He undertook to reproduce the same family recipe to recreate this unique and tasty gazpacho. For this, he chose vegetables of the region and carefully selects each ingredient – tomatoes, peppers, cucumbers, garlic, onions and olive oil – sun-drenched. A unique and delicious recipe and quality that relies on a unique manufacturing process. The Alvalle Gazpacho is made from fresh vegetables from the fields of local producers and seasoned with ingredientse as quality of extra virgin olive oil from the region. It is flash pasteurized and kept cool during transport to keep all the flavors of the recipe.
What I love about the products Alvalle, is their simplicity. You open a brick and a few minutes, your drink or your entry is ready. Simply present it nicely and possibly add one or 2 small ingredients to customize and you can bluff your guests with exquisite flavors and fresh. This inspired me some recipes that you find throughout the summer on the blog and on the Journal of Women.
Gazpacho Alvalle suns and crispy pepper
Cooking: 5 à 8mn
Serves 4 people
- 1 brick Gazpacho Alvalle
- 3 filo pastry
- 2 tablespoons olive oil
- 1 Star cookie cutter (or round) slightly larger than the size of cups or bowls in which you will serve gazpacho Alvalle
Preheat oven to 180°C (Gas 4).
Using a brush, brush 3 brigs leaves of olive oil and then layer them oiled side up.
Using a small sharp knife, follow the contours of a star cookie cutter (or round) to cut through the form 3 layers of filo pastry. For each layer 3 filo pastry, slightly shift the 2 stars from the top to form a sun (to a round shape, do nothing).
Place each sun on a sheet of baking paper on a baking sheet and pepper (1 mill tower by sun). Cover the sun with a second sheet of parchment paper and a grid or a baking sheet so that the suns are many dishes to cook.
Bake at 180 degrees for 5 8mn according to your oven. At the end of 4mn, remove foil and baking paper and put 3 4 min or until well browned suns (careful it can go fast, effectively monitor). Remove from oven and let cool 2 minutes.
When serving, pour the chilled gazpacho Alvalle in individual cups (Here tapas glasses) and overcome each cup of a crisp sun.
Guests can break their sun in the center with the back of a spoon and thus add a note to their crisp gazpacho Alvalle
Floating Islands on turmeric Sweet Pepper Soup of Cold & Spices Alvalle
Serves 6 people
- 1 brick Cold soup of sweet pepper and spices Alvalle
- 3 egg whites
- 1 teaspoon ground turmeric (or curry to taste)
- 4 tablespoons lemon juice
- 1 tablespoon cider vinegar
- qq fresh chives
- salt, pepper
By using an eggbeater, up the egg whites with a pinch of salt. When almost set, add turmeric and lemon juice and beat again until completely firm.
Pour the soup of Cold Sweet Pepper and Spices in Alvalle 6 individual cups or bowls.
Wear 2 liters of water to a boil then reduce heat so water is just simmering and add 1 tablespoon cider vinegar.
With the aid of an ice cream scoop or a large spoon, former 6 balls of snow eggs with turmeric. Poach the balls 10 seconds on each side (not more) into the simmering water and place them gently on each cold soup.
Keep refrigerated until dinner and serve cold or serve immediately. Sprinkle eggs with chopped chives snow at the last moment.