My recipes about cold soups Alvalle return this month to give the summer really want to settle. So we leave his sunglasses, you prepare a small dinner fresh and watered the whole of Gazpacho to forget the bad weather!
The first recipe for fun and a little surprise my guests with flavors but also playing with the decor with this Green Gazpacho Alvalle as a cocktail. And a second recipe for Gazpacho Alvalle and tart cherry tomato-tapenade-pinion (a recipe from my mom that I love!!!) and I serve for the decoration of Gazpacho Alvalle in jam jars!!!
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.
Green Gazpacho Alvalle as a cocktail
Serves 4 people
- 1 Green Gazpacho brick Alvalle
- 1 slice of smoked salmon
- 1/2 pomme Granny
- 1/3 cucumber
- 4 picks mini skewers
- 4 cocktail glasses
- 1 small cookie cutter crenellated
Rinse and peel 1/4 cucumber and apple and cut into small cubes of 1.5 cm square. Cut the smoked salmon into squares of 1.5 cm square.
Prepare the skewers, alternating a small cube of apple, a piece of salmon, a small cube of cucumber ...
Cut remaining cucumber 4 4 mm thick slices and then use the punch to give a nice shape to each washer. With a knife, a notch to 1.5 cm on each slice.
Pour Gazpacho Verde Alvalle in cocktail glasses, cucumber insert a washer on the side through the notch. Place a skewer in each glass.
Serve chilled !
Gazpacho Alvalle and tart cherry tomato-tapenade-pinion
Serves 4 people
- 1 Gazpacho brick Alvalle
- 1 puff pastry
- thirty cherry tomatoes
- 3 tablespoons of tapenade
- 5 anchovy fillets with salt
- 1 tablespoon pine nuts
- 2 tablespoons olive oil (plain or flavored with basil)
- fresh rosemary or thyme
Pre-heat the oven to 180°C/Gas 4. Unroll puff pastry in a pie, press firmly on the edges and fold the dough overflowing inside the mold for reinforcing edges. Prick the pastry with a fork and reserve a few minutes in the freezer (a trick to stop the banks from collapsing during cooking).
Rinse the cherry tomatoes and cut into 2. Rinse the anchovy fillets and cut into 3. Remove the pie plate and spread 3 tablespoons of tapenade on the bottom of pie. Arrange the cherry tomatoes in half inside the pie, cut faces upwards. Arrange the pieces of anchovy fillets on cherry tomatoes.
Sprinkle with thyme or rosemary, sprinkle with pine nuts and pepper (not salt, tapenade and anchovies were already taken in). Pour 2 tablespoons of olive oil to drizzle over the tart.
Bake at half maximum for 30 minutes at 180 degrees until edges and bottom of the pie are golden brown. If after 30 minutes the bottom of the pie is not fully cooked, put the pie covered with a sheet of baking paper for 10 minutes in the bottom of the oven.
Meanwhile, serve Gazpacho Alvalle in empty jam jars and sprinkle with fresh thyme.
Tasting Gazpacho Alvalle fresh and still warm pie and enjoy the last sunshine of the day.
Tip Deco: Serve the gazpacho in Alvalle empty jam jars for a table decoration and rustic summer!